Yield: 6 To 8
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| 2 ounces | Unsweetened chocolate squares |
| 1 cup | Water |
| 1 cup | Sugar |
| 1 cup | Brown sugar, packed |
| ½ cup | Chocolate syrup |
| ½ cup | Coffee-flavored liqueur |
| 1½ teaspoon | Vanilla |
| 3 eaches | Extra large eggs |
| 1 cup | Quick oatmeal, uncooked |
| 1½ cup | Flour |
| 1 teaspoon | Baking soda |
| ½ teaspoon | Salt. |
| ½ cup | Butter |
| ¼ cup | Whipping cream |
| 1 cup | Brown sugar, packed |
| ¾ cup | Chopped pecans |
| 16 ounces | Can of fudge topping |
| 2 cups | Whipping cream |
| ¼ cup | Powdered sugar plus 1 tbs |
| ½ teaspoon | Vanilla |
| 1 each | Chocolate bar for curls |
Melt ½ 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 ½ C. chocolate syrup ½ C. coffee-flavored liqueur
1½ tsp. vanilla 3 extra large eggs 1 C. quick oatmeal, uncooked
Beat well, then add:
1 ½ C. flour, 1 tsp. baking soda, and ½ 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: ½ C. butter ¼ C.
whipping cream 1 C. brown sugar, packed ¾ 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 ¼ C. plus 1 Tbs.
powdered sugar
½ 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@...