3/4 c. butter, melted
1 1/2 c. sugar
1 1/2 tsp. vanilla
3 egg yolks
1/2 c. plus 1 tbsp. Hershey's cocoa
2 1/4 c. all-purpose flour
1/4 c. oil
3 tbsp. water
3/4 c. finely chopped pecans
3 egg whites, room temperature
1/8 tsp. cream of tartar
1/8 tsp. salt
Royal Glaze (below)
Pecan halves (optional)

Line bottom of 9-inch spring-form pan with aluminum foil; butter foil and side of pan. Set aside. Combine 3/4 cup melted butter, sugar and vanilla in large mixer bowl; beat well. Add egg yolks, one at a time, beating well after each addition. Blend in cocoa, flour, oil, and water; beat well. Stir in chopped pecans. Beat egg whites, cream of tartar and salt in small mixer bowl until stiff peaks form. Carefully fold into chocolate mixture. Pour into prepared pan.

Bake in a preheated 350°F oven for 45 minutes or until top begins to crack slightly (cake will not test done in center). Cool 1 hour. Cover; chill until firm. Remove side of pan.

Prepare Royal Glaze. Pour over cake, allowing glaze to run down side. With narrow metal spatula, spread glaze evenly on top and side. Allow to harden. Garnish with pecan halves.

ROYAL GLAZE:

8 blocks (8 oz.) Hershey's semi-sweet baking chocolate, broken into pieces
1/2 c. heavy or whipping cream

Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes.

You may substitute 1 1/3 cups Hershey's semi-sweet chocolate chips for the baking chocolate.

Yield: 10 to 12 servings.