Ingredients for Shortbread Fudge Cake
- 2 cups (4 sticks) unsalted butter, softened
- All Purpose Flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 cup pecan halves
- Semisweet Chocolate Morsels
- 2 large eggs
- Vanilla Extract
- Powdered sugar, for dusting
- Sweetened Whipped Cream
- Chocolate Shavings
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Shortbread Fudge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Shortbread Fudge Cake
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and ½ cup granulated sugar until light and fluffy.
- In a separate bowl, whisk together 2 cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup pecan halves.
- Press the dough evenly into an ungreased 13x9 inch baking pan.
- Bake for 25-30 minutes, or until lightly golden.
- While the crust bakes, prepare the fudge topping: In a microwave-safe bowl, combine 12 ounces (2 cups) semi-sweet chocolate morsels and ¾ cup (1 ½ sticks) unsalted butter.
- Microwave in 30-second intervals, stirring after each, until completely melted and smooth.
- Whisk in 2 large eggs, 1 teaspoon vanilla extract, 1 cup granulated sugar, and ½ cup all-purpose flour until smooth and well combined.
- Pour the fudge topping evenly over the baked shortbread crust.
- Bake for an additional 25-30 minutes, or until the fudge topping is set.
- Let the cake cool completely in the pan before cutting.
- Once cooled, cut into 24 bars.
- Transfer bars to wax paper.
- Dust with powdered sugar.
- Serve with whipped cream or ice cream and chocolate shavings (optional).
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
91g
Fat
59g
Carbs
11g
