1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
1 teaspoon milk
3 (1 ounce) squares unsweetened chocolate
1/8 cup chopped pecans
Heat oven to 350 degrees F (175 degrees C). Grease and flour 2 (1 ounce) round cake pans, bottom and sides.
Stir butter and sugar into a medium saucepan over medium heat. Cook, stirring, until sugar is melted and butter is smooth. Stir in vanilla. Pour into prepared pans.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely. Cool completely, and refrigerate until ready to chill.
To make the chocolate glaze, stir together 3/4 cup chocolate, pecans and melted butter (if desired). Spread onto cooled crusts.
For the baby back ribbon: Melt chocolate glaze in microwave or in small saucepan; sprinkle top and sides of each ungreased paper cup with chocolate glaze. Place on top of cooled ribbons. Holder and dish may be cut in half. Place on busy high shelf to dry; serve.