This rich fudgy cake is as dark as the mud at the bottom of the Mississippi river. We give it some extra Southern flair by topping it with pecans before pouring on a thick chocolate glaze.

Yield: Makes 36.



  • 2 1/4 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups milk (2%)
  • 1 cup salted butter
  • 3/4 cup unsweetened cocoa
  • 2 large eggs
  • 1 tbsp vanilla
  • 2 1/3 cups chocolate chips, divided
  • 1 1/2 cups pecan halves, toasted
  • 1/3 cup whipping cream
  • 1/3 cup corn syrup


  1. Preheat oven to 350°F. Grease a 12x17 inch jelly-roll pan and dust with cocoa.
  2. Combine sugar, flour, soda and salt in a large bowl; set aside.
  3. Combine milk, butter and cocoa in a medium saucepan.
  4. Cook over medium heat, stirring frequently, until butter is melted and mixture is smooth.
  5. Whisk cocoa mixture into flour mixture. Whisk in eggs and vanilla.
  6. Spread batter in prepared pan. Sprinkle with 1 cup chocolate chips.
  7. Bake until a cake tester inserted in the centre comes out clean, about 25 - 30 minutes.
  8. Meanwhile, to prepare glaze, combine whipping cream and corn syrup in a small saucepan; bring to a boil. Remove from heat. Stir in remaining 1 1/3 cups chocolate chips, stirring until chips have melted and glaze is smooth. Cool glaze slightly.
  9. Sprinkle pecans over cake. Cool completely on a rack.
  10. Drizzle glaze evenly over cooled cake. Refrigerate for 2 hours. Cut into 2 inch squares. Cover and refrigerate for up to 2 days. May be frozen for up to 1 month.
Nutritional analysis per square: 234 calories, 13.2 g fat, 2.7 g protein, 30 g carbohydrate, 1.9 g fibre, 121 mg sodium