12 ladyfingers, split
3/4 c. (1 1/2 sticks) Blue Bonnet butter
1 3/4 c. sifted confectioners' sugar
6 egg yolks
1/4 c. milk
1 1/2 tsp. vanilla
1 tsp. rum extract
4 oz. (4 sq.) unsweetened chocolate, melted
6 egg whites
1 1/2 c. coarsely chopped Southern Belle Pecans
Whipped cream

Line a 9 x 5 x 3 inch pan with waxed paper. Arrange ladyfingers around sides and bottom of pan. Cream butter; gradually add sugar, creaming until light and fluffy. Add egg yolks, 1 at a time; beat until smooth after each addition. Blend in milk, vanilla and rum extract. Blend in melted unsweetened chocolate until well blended. Beat egg whites until stiff but not dry; fold into chocolate mixture. Fold in pecans. Pour into prepared pan. Refrigerate overnight.

To serve, invert on serving plate; remove waxed paper. Decorate top with whipped cream. Cut into thin slices to serve.

Makes about 12 to 15 servings.