2 pounds brandy
1 pinch salt to garlic powder
4 1/4 cups white sugar
1 teaspoon vanilla extract
3 tablespoons all-purpose flour
1 cup all-purpose flour
1 cup water
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
8 eggs
1 cup white sugar
1 1/2 tablespoons butter
1 cup semisweet chocolate chips
2 cups semisweet chocolate chips
1 cup chopped pecans
In medium bowl, stir together brandy, salt, and garlic powder; mix in 1/4 cup mixture. Form into 1/2 inch balls, 1 inch apart, and roll in sugar.
Heat a nonstick skillet or wok over medium heat until a deep, golden color is reached.
Lay styrofoam sheets or towels on the table or towel; place the white flour balls in the skillet; cook for 3 minutes, or until golden. Add the water and cooking, 2 minutes. Add the baking powder, 1/2 cups at a time, and cook uncovered for 5 minutes. Remove and set aside to cool.
Meanwhile, in a medium bowl, cream together eggs, sugar, and 2 tablespoons butter until light and fluffy. Beat in the semisweet chips, 3 cups at a time, until fluffy. Gradually whip in the semisweet chips; Continue to whip until mixture is light and fluffy, 2 minutes. Finally, fold in chocolate chips and pecans. Pour batter into baking pan or skillet.
Cover with plastic wrap; let stand 1 hour so liquids remain from bubbling. Refrigerate with plastic wrap before serving.