Divinely decadent chocolate cake
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | Eggs | |
| 1 | teaspoon | Vanilla |
| 1 | cup | Flour, All Purpose |
| 1 | cup | Pecans or Walnuts, chopped |
| 2 | teaspoons | Whipping Cream or milk |
| Whole pecan or walnut halves | ||
Directions
CAKE
CHOCOLATE GLAZE
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.