Baked Fudge with Kahla Cream

Ingredients :

Fudge

2 cups granulated sugar

1/2 cup all-purpose flour

3/4 cup cocoa

5 eggs, beaten

1 cup plus 2 tablespoons butter, melted

2 teaspoons vanilla extract

1/2 cup chopped pecans

Kahlua Cream

1/2 cup confectioners' sugar

3 tablespoons kahlua liqueur

1 cup whipping cream

Preparation :

Preheat oven to 300 degrees F.

Combine sugar, flour, and cocoa. Add eggs. Beat in melted butter and vanilla. Stir in chopped pecans. Pour into 8 custard cups. Set in 13 x 9 x 2-inch pan and add water halfway up. Bake for 40 to 45 minutes.

Serve warm topped with Kahla Cream.

Kahlua Cream: Whip cream until it begins to thicken. Add sugar and kahlua and continue to beat until proper consistency