Divinely decadent chocolate cake

Yield: 9 servings

Measure Ingredient
\N \N -Eileen Shaughnessy
½ cup Dark corn syrup
½ cup Butter or margarine
1 cup Semi-sweet Chocolate Chips
½ cup Sugar, granulated
⅔ cup Semi-Sweet Chocolate Chips
2 tablespoons Butter or Margarine
4 tablespoons Dark corn syrup
3 \N Eggs
1 teaspoon Vanilla
1 cup Flour, All Purpose
1 cup Pecans or Walnuts, chopped
2 teaspoons Whipping Cream or milk
\N \N Whole pecan or walnut halves



In a large saucepan, bring corn syrup and butter to a boil, stirring.

Remove from heat. Add chocolate, stir until melted. Stir in sugar, eggs, and vanilla. Blend in flour and nuts.

Grease and flour a 9-inch layer cake pan. Pour mixture into the pan.

Bake at 350 degrees for 30 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove. Cool completely on rack.

To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan. Remove from heat. Stir in the cream or milk.

Pour glaze over the cooled cake. Let stand one hour.

Garnish with whole pecans or walnuts. Cut into wedges to serve.

Origin: Great American Recipe cards.

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