Maybe it’s just me, but a lot of people I know have that one thing that they ate during their childhood that no one has ever been able to recreate. It exists as a dangling carrot in our minds, hardly real, torturing us and others around us for as long as anyone will listen. My case in point is this unbelievable cake that the sweetest little old lady made for me when I was a kid. All I could remember about it was that it had multiple thin layers, homemade fudge icing, and was topped with pecans. It’s the cake part and how to put it together that’s been so elusive. Then one day, I was visiting some friends in Southwest GA, and there it was in their kitchen. I bought one from the church bake sale, and got the recipe. We then figured out that the mystery of this cake was rooted in our refusal to believe that anyone would go to the trouble to make it this way. But that’s exactly what she did.
I won’t get into too many specifics, suffice it to say that you have to be seasoned in making good pound cake and fudge. Neither of which is particularly easy. Taking your cake batter and several cake pans, you can bake two, maybe three at a time.
It’s best to line the cake pans with parchment paper. This particular cake was made with 12 layers. Once they’re done and cooled, you work on the fudge, arguably the hardest part.
Each layer is coated with fudge and then stacked.
The whole thing is covered again with fudge icing, and for that South Georgia touch, topped with pecans. If you made your fudge properly, it hardens as it cools.
Gentle people, once you eat this cake, you can understand why it might create a lifelong memory. My thanks to Catherine for having the patience to help figure this one out. And of course, Ms. Harris for the inception of this and many other food memories.