Recently, I came into contact with a new type of cake: Lowry's Fudge Cake. Or was it Lowery's? I'm not completely sure, because based on anecdotal evidence, I see it both ways.
To the best of my sweet sleuthing, this cake--really more like bar cookies, really--made a name for itself in the kitchen of the Lowry's Motel restaurant in Greenville, IL. I found this small recipe headnote on Recipe Circus:
No Greenville native of a certain age will ever forget the pleasure of biting into a piece of Lowery's Fudge cake. It was sold exclusively at the old Lowery's Motel. We still remember how it was cut into squares and neatly wrapped in wax paper. After the Lowery ladies died and the motel restaurant became but a fond memory, custody of the fudge-cake recipe was passed to another lady of the church. It still arrives for the reception in perfect squares, wrapped in the traditional wax paper, though now the ladies of the Pastoral Care Committee unwarp it and arrange it on a silver tray. It never lasts long.
...and yet when I tried to find "Lowery's Motel" I drew a blank, but I did find evidence of a Lowry's, as noted in the obituary of Mariam T. Lowry (which references a motel in the family), and this vintage postcard:
...so sadly, while I was unable to find out much more about who created this recipe, one thing is not shrouded in mystery: the cake's deliciousness. As previously noted, it really is more like a cross between a cake and a bar cookie, kind of like a chocolate gooey butter cake with a crumb topping. Very decadent, very delicious. Happily, I was able to find a recipe--here it is for you. The one I tried (pictured top, not baked by me) also had a brown sugar crumb topping. Feel free to leave any more lore about the cake in the comments section!
Lowry's (or is it Lowery's?) Fudge Cake
- 2 sticks of butter
- 4 squares semisweet chocolate
- 1 3/4 cups sugar
- 4 eggs
- 1 cup flour, sifted
- pinch of salt
- 1 tsp vanilla
- 1 cup pecans, chopped
- Preheat oven to 300F.
- Melt the butter and chocolate together. Add the sugar, Stir until melted. Cool slightly. With a wooden spoon, mix in the eggs, one at a time. Fold in flour and salt. Add vanilla and chopped pecans. Some people like alot of vanilla and a lot of nuts. I suggest 1 tsp vanilla and 1 cup chopped nuts.
- Pour the mixture into a buttered 9X11 inch pan. Bake for about 40 minutes. Start testing at 30-35 minutes. To be a purist, your straw for testing should come out clean. Cool on wire rack.