Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 \N | Layer chocolate cake mix |
| 2 cups | Almonds, slivered |
| 5 tablespoons | Hot water |
| ½ cup | Light corn syrup |
| ¼ cup | Margarine, melted |
| 2 cups | Chocolate chips |
| 2½ cup | Hot Fudge Sauce (can be used in place of last 4 |
Makes 10 Servings
ingredients above)
Preheat oven to 350 degrees F.
Prepare cake mix as directed. Pour batter into long, shallow loaf pan. Bake cake for 20 minutes, or until done. Cool slightly before removing from pan. Place cake on rack, top side down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying.
Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts.
Remove from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon.) Cool sauce to warm; spoon slowly over cake with almonds. (This process must be done slowly to allow the sauce time to adhere to the nuts and cake.) Allow sauce to set before serving.