Chocolate crunch praline tower cake/live! w/

6 To 8

Ingredients

QuantityIngredient
½cupMargarine
2ouncesUnsweetened chocolate squares
1cupWater
1cupSugar
1cupBrown sugar, packed
½cupChocolate syrup
½cupCoffee-flavored liqueur
teaspoonVanilla
3eachesExtra large eggs
1cupQuick oatmeal, uncooked
cupFlour
1teaspoonBaking soda
½teaspoonSalt.
½cupButter
¼cupWhipping cream
1cupBrown sugar, packed
¾cupChopped pecans
16ouncesCan of fudge topping
2cupsWhipping cream
¼cupPowdered sugar plus 1 tbs
½teaspoonVanilla
1eachChocolate bar for curls

Directions

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@...