RECIPE: Caramel Crunch Fudge Cake 350 F

1/2 cup margarine or buetter
2 oz. (2 squares) unsweetened
chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur or
cold coffee
1 tsp vanilla
3 eggs
1 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt

topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
1/2 cup coarsely chopped nuts

Heat oven to 350 F. Grease 13x9-inch pan. In large saucepan, melt
margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar,
brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well.
Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour
into greased pan. Bake at 350 F for 25 to 30 minutes or until cake
springs back when touched lightly in center.

As soon as cake is removed from oven, in small saucepan combine
all topping ingredients. Bring to a boil over medium heat, stirring
constantly. Reduce heat; simmer 2 to 3 minutes or until slightly
thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2
minutes or until topping is bubbly and lightly browned. 12 servings.

High Altitude - Above 3500 Feet: Decrease brown sugar to 3/4 cup.
Bake at 375 F for 25 to 30 minutes.

[Pillsbury Bake-off Contest Winning Recipes.]

February 1993

Hazel Boston-Baden, P.O. Box 17522, Anaheim CA 92817.
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