Email to Amy       

Recipe Categories: shubie74's HOME PAGEAppetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Caramel Crunch Fudge Cake I




Source of Recipe


*


List of Ingredients




1/2 cup Margarine
2 oz Unsweetened chocolate
1 cup Water
1 cup Oats
1 cup Sugar
1 cup Brown sugar; firmly packed
1/2 cup Chocolate flavored syrup
1/2 cup Kahlua liqueur Or 1/2 cup cold coffee
1 tsp Vanilla
3 Eggs
1 1/2 cup Flour
1 tsp Baking soda
1/2 tsp Salt

topping

1/3 cup Margarine
1/4 cup Whipping cream
3/4 cup Brown sugar; firmly packed
1/2 cup Nuts; coarsely chopped



Recipe



Heat oven to 350~. Grease 13x9" pan. In large saucepan, melt margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, brown sugar, chocolate syrup, liquerr, vanilla and eggs; mix well. Stir flour baking soda and salt into chocolate mixture, mixing well. Pour into greased pan. Bake at 350~ for 25-30 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 2-3 minutes or until slightly thickened. Pour over hot cake. Broil 4-6" from heat for about 2 minutes or until topping is bubbly and lightly browned.