I got this recipe from a book called ‘Sweet Potato Queens Book of Love’ which I read many years ago. I loved the book and I love this recipe. If you want to know more about the Sweet Potato Queens, start here: http://www.sweetpotatoqueens.com/
I made some adjustments to the recipe, which calls for loaf pans. I didn’t have enough loaf pans, so I made it in round cake pans, set into bigger round pie pans for the hot water bath, and I think it’s very good that way. The main thing is to make sure it’s cooked enough to not be runny, but not cooked too long so it just becomes a dried-out boring cake.
Chocolate Stuff is really hard to photograph. If you look at the picture above it looks like a ‘hot mess’. But this is the kind of recipe you don’t serve at a fancy dinner party. You should probably make this in PJs with really close friends, or maybe your family, and eat it together on a couch or recliners.
1 cup sugar
1/2 cup flour
1 stick butter, melted in a small bowl
1/4 t. salt
1 t. (running over) vanilla
2 heaping tablespoons Hershey’s Cocoa
Optional: A large handful of pecans (you can scatter these on just half of the recipe if you have purists in the house that do not eat nuts with their chocolate.)
Beat the ingredients together and use the part of the butter that sticks to the small bowl to butter a round cake pan. Set the cake pan in another pan which is larger (I use a 10″ pie plate) and pour some water into the bottom pan so you have a
Bake at 350 degrees 30 minutes. The top should have a crust much like a brownie. But the bottom should be mushy, like a thick sauce. In the morning the sauce will have hardened to a mooshy consistency. Do not overbake or you will lose the gooey bottom so crucial to the whole texture experience.
If you want to double this recipe, you will be most successful using two cake pans in water baths.
The recipe serves four generously, and six reasonably. Serves one if you’re having PMS or postpartum depression, or if you just broke up with your boyfriend.