Baked Fudge Cups with Orange Cream

2 cups sugar

3/4 cup cocoa

1/2 cup all-purpose flour

5 large eggs

1 cup plus 2 Tablespoons butter or margarine, melted

2 teaspoons vanilla extract

1 1/3 cups chopped pecans, toasted

Orange Cream

Garnish: orange zest

Combine first 3 ingredients.

Add eggs; beat at medium speed with an electric mixer until smooth.

Add butter and vanilla, beating well.

Stir in pecans.

Spoon mixture into 8 greased 6-ounce custard cups or ramekins (see note).

Place cups in a large roasting pan; add hot water to pan to depth of 1".

Cover pan with aluminum foil, and bake at 300 degrees for 1 hour.

Serve warm with Orange Cream.

Garnish if desired.

Note: If you don't have custard cups, baked fudge can be prepared in a greased 9" square pan. Cover and bake in water bath 1 hour and 15 to 20 minutes. Spoon into desert dishes.

Yield: 8 servings.

Orange Cream

1/2 cup whipping cream

1/4 cup sifted powdered sugar

1 Tablespoon orange liqueur or fresh orange juice

1/4 teaspoon grated orange rind

Beat whipping cream at medium speed until foamy.

Gradually add powdered sugar, beating until soft peaks form.

Fold in liqueur and orange rind.

Cover and chill until ready to serve.