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1/2 c Margarine
2 oz Unsweetened chocolate
-squares
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 ea Extra large eggs
1 c Quick oatmeal, uncooked
1 1/2 c Flour
1 ts Baking soda
1/2 ts Salt.
1/2 c Butter
1/4 c Whipping cream
1 c Brown sugar, packed
3/4 c Chopped pecans
16 oz Can of fudge topping
2 c Whipping cream
1/4 c Powdered sugar plus 1 tbs
1/2 ts Vanilla
1 ea Chocolate bar for curls
Melt 1/2 C. margarine with 2 oz. unsweetened chocolate squares. Cool
slightly.
Transfer to a large mixing bowl, and 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 tsp. 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.
Typo’s by Connie Robertson – clonnie@cyberhighway.net
Yields
6 To 8
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