Baked Fudge With Rum Sauce

If the preacher strives to speak according to the rules of this world, he may please many, particularly those who have a literary taste. But he is less likely to become an instrument in the hands of God for the conversion of sinners or for the building up of the saints. Neither eloquence nor depth of thought makes a truly great preacher. Only a life of prayer and meditation will render him a vessel ready for the Master’s use and fit to be employed in the conversion of sinners and in the edification of the saints.

George Muller

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Candy	8	Servings

INGREDIENTS

2 1/4	c	Sugar
2/3	c	Flour
2/3	c	Cocoa
5		Eggs, well beaten
1	c	Plus
2	T	Butter
2	t	Vanilla
1	c	Coarsely chopped pecans
1		Egg yolk
1/2	c	Powdered sugar
2		up to
3	T	Light rum
1	c	Whipping cream, whipped

INSTRUCTIONS

Mix sugar, flour and cocoa. Add to beaten eggs and blend thoroughly.
Melt butter and add vanilla. Thoroughly combine butter and cocoa
mixtures. Add nuts. Bake in individual custard cups in a pan of hot
water for 45 minutes to 1 hour at 300Ã¸. Should be firm, like  custard.
For sauce, mix together egg yolk, sugar and rum. Fold this  mixture
into stiffly whipped cream. Serve on top of slightly warm  baked fudge.
Yield: 8 servings.  SALLY SANDERSON  From <Traditions: A Taste of the
Good Life>, by the Little Rock (AR)  Junior League.  Downloaded from
Glen's MM Recipe Archive,  http://www.erols.com/hosey.

A Message from our Provider:

“You can spurn God’s love for only so long”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 549 Calories From Fat: 164 Total Fat: 19g Cholesterol: 147mg Sodium: 623.2mg Potassium: 359.6mg Carbohydrates: 89.5g Fiber: 4g Sugar: 75.8g Protein: 11.3g