Caramel Crunch Fudge Cake
1/2
cup margarine or butter
2 1-ounce 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 powder
1/2 tsp. salt
Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts
Heat
oven to 350 degrees. Grease 13-by-9-inch baking pan. In
large saucepan, melt 1/2 cup margarine and chocolate.
Add water; bring to a boil. Stir in oats, sugar, 1 cup
brown sugar, chocolate syrup, liqueur, vanilla and eggs;
mix well. Lightly spoon flour into measuring cup; level
off. Stir flour, baking soda and salt into chocolate mixture,
mixing well. Pour into prepared pan. Bake at 350 degrees
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. Yield 12 servings.
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