Chocolate crunch praline tower cake/live! w/

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@...

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