12 ladyfingers, split
1 1/2 sticks Blue Bonnet butter
1 3/4 c. confectioners sugar, sifted
6 egg yolks
1/4 c. milk
1 1/2 tsp. vanilla
1 tsp. rum extract
4 sq. unsweetened chocolate, melted
6 egg whites
1 1/2 c. pecan, chopped
Whipped cream

Line 9 x 5 x 3 inch loaf pan with waxed paper. Arrange ladyfingers around sides and bottom of pan. Cream butter; gradually add sugar, cream until light and fluffy. Add egg yolks, one at a time beat until smooth after each addition. Blend in milk, vanilla, and rum extract. Blend in melted chocolate, until well blended. Beat egg whites until stiff but not dry; fold into chocolate mixture. Fold in nuts. Pour into prepared pan. Refrigerate overnight. To serve invert on plate remove wax paper. Decorate top with whip cream cut into thin slices to serve.