3 potatoes, peeled and cubed
3 cubes chicken bouillon
3 cubes water
4 teaspoons salt
2 eggs
1 1/3 cups milk
1 regular milk chocolate, chopped
1/4 cup butter, chilled and diced
1 1/4 cups white sugar
1 dash vanilla extract
1 egg, gently beaten
1 teaspoon Worcestershire sauce
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C)
Fry potatoes until tender, about 8 minutes. Put cheese into skillet; cook over medium heat, stirring occasionally, until cheese is melted, scraping sides of pan. Drain off grease.
Place potatoes in large pot in 10 minute oven. Cook over medium heat until just tender; drain, reserving liquid. Stir in chicken bouillon cubes, water, salt, sugar, milk, butter, chocolate, cheese, graham and pecans. Tightly pour mixture over potatoes; bake uncovered about 1 hour, or until bubbly when touched.