- 4 (1oz.) squares unsweetened chocolate
- 1 cup butter
- 1 cup flour
- 1/4 teaspoon salt
- 4 eggs
- 2 cups sugar
- 2 teaspoons vanilla
- 1-1/2 cups chopped pecans, lightly toasted
- ---Buttercream Filling---
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 2 tablespoons golden rum
- 1 teaspoon vanilla
- milk or more rum
- ---Chocolate Frosting---
- 8 ounces (8 - 1 ounce squares) semi-sweet chocolate
- 1-3 ounce white chocolate candy bar
- 3 tablespoons solid vegetable shortening, divided
Melt chocolate and butter in a saucepan over low heat; cool. Stir flour and salt together; set aside. In a mixing bowl, beat eggs until fluffy. Gradually beat in sugar until thick. Blend in chocolate mixture and vanilla.
Fold in flour mixture until well blended. Stir in the nuts.
Spread evenly in a greased 9 X 13 inch baking pan. Bake at 350 degrees for 30 minutes or until firm. Cool and spread Buttercream Filling over top and frost with Chocolate Frosting as directed below.
Completely combine ingredients with hand or stand mixer. Add enough milk (or rum) to make mixture just
smooth enough to spread.
Melt semi-sweet chocolate with 2 tablespoons shortening in top of double boiler. Cool and spread over buttercream filling.
Melt white chocolate and 1 tablespoon shortening in top of double boiler. Cook and stir until creamy. Pipe this mixture over top in a checkerboard pattern. Let stand until firm.