MELT
1/2 c Margarine; with
2 oz Unsweetened chocolate
-squares
Cool slightly
———————-TRANSFER TO A LARGE MIXIN———————-
; ADD***
1 c Water
1 c Sugar
1 c Brown sugar; packed
1/2 c Chocolate syrup
1/2 c Coffee-flavored liqueur
1 1/2 ts Vanilla
3 Extra large eggs
1 c Quick oatmeal; uncooked
Beat well, then add: * 1 1/2 C. flour, 1 tsp. baking soda, and 1/2
tsp. salt.
* Beat well. Pour into three greased and floured 9″ round cake pans,
bottoms lined with waxed paper. * Bake at 350 degrees F for 20-30
minutes, or until toothpick inserted comes out clean.
Meanwhile, in medium saucepan, bring to a boil: * 1/2 C. butter * 1/4
C. whipping cream * 1 C. brown sugar, packed * 3/4 C. chopped pecans
* Cook 2 to 3 minutes and pour evenly over cake, dividing equally
among layers. * Place layers under broiler for a couple of minutes
until bubbly. Watch closely, as this may burn easily and quickly. *
Cool cakes completely in refrigerator. * Carefully remove cakes from
pans. * Warm a 16-oz. can of fudge topping just until spreadable and,
dividing equally, spread over top of each cake.
Beat until stiff peaks form: * 2 C. whipping cream * 1/4 C. plus 1
Tbs. powdered sugar * 1/2 tsp. vanilla
Assemble layering cake and whipped cream into a tower of decadence,
ending with whipped cream and garnishing with chocolate curls.
Winners of the “LIVE” Favorite Family Recipe Contest FRIDAY, APRIL 18
CHOCOLATE CAKE winner: Roxanne Ingalls from Sioux City, Iowa
MC formatting by bobbi744@sojourn.com
Yields
12 servings