Fudge Pecan Cake

1 cup margarine, melted
1½ cups sugar
1½ tsp. vanilla
3 eggs, separated
2/3 cup Hershey's® Cocoa
½ cup flour
3 tbsp. water
¾ cup finely chopped pecans
1/8 tsp. cream of tarter
1/8 tsp. salt

Royal Glaze:
1-1/3 cups Hershey's® semisweet chocolate chips
½ cup whipping cream

Pecan Halves

Line bottom of 9” springform pan with foil; butter foil and side of pan. In large bowl, beat margarine, sugar and vanilla until light and fluffy. Add egg yolks, one at a time, beating well after each additional. Add cocoa, flour and water; beat well. Stir in pecans.

In small bowl, beat egg whites, cream of tarter and salt until stiff peaks form; carefully fold into chocolate mixture. Pour batter into prepared
pan. Bake at 350° for 45 minutes or until top begins to crack slightly.
(Cake will not test done in center). Cool 1 hour. Cover and refrigerate
until firm. Remove side of pan.

In small saucepan, combine all the Royal Glaze ingredients. Cook over very low heat; stirring constantly until chips are malted and mixture begins to thicken. Pour over cake allowing glaze to run down side. With narrow
metal spatula, spread evenly on top and side. Garnish with pecans halves

10 to 12 servings