Want to serve an unusual and eyecatching treat at your next party? Then try Bundt Fudge.

This whopping 5-pounds of fudge molded in a bundt cake pan was first served at a fund-raising event in Baton Rouge, LA in 1990. It is guaranteed to be the talk of the party. Here's the recipe:

4 1/2 cups sugar

12-ounce can evaporated milk

1/2 cup butter (1 stick), melted (do not use margarine)

pinch of salt

3 six-ounce packages of semi-sweet chocolate chips (18 ounces total)

7-ounce jar marshmallow creme

1 tablespoon vanilla

4 cups pecans, chopped

Mix sugar, milk, butter and salt in a large heavy pan. Stir well. Bring to a boil. Reduce heat and cook for 8 minutes on low, stirring constantly. Remove from heat and add the chocolate chips, marshmallow creme, and vanilla. Stir until everything is melted and is well blended. Stir in the pecans.

Quickly pour mixture into a bundt pan that has been well sprayed with non-stick cooking spray. Refrigerate several hours or overnight. (This works best when a thin, flexible pan is used.) To serve, place the pan in a few inches of hot water in the sink to loosen, then turn onto a serving platter or a cake plate. Store in the refrigerator until ready to serve. Place a knife next to the fudge and allow guests to cut pieces.

The fudge can be divided into two or three smaller pans if you don't need 5 pounds at one time. Freeze the excess. It will keep for a couple of months in the freezer.