Caramel Crunch Fudge Cake

55 minutes Prep: 20 minutes Cook: 35 minutes

1236 calories per serving view nutrition facts

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1/2	cup	margarine
2	ounces	chocolate unsweetened
1	cup	water
1	cup	oats
1	cup	sugar
1	cup	brown sugar	firmly packed
1/2	cup	chocolate syrup
1/2	cup	liqueur	or 1/2 cup cold coffee, coffee flavor, such as kahlua
1	teaspoon	vanilla extract
3	large	eggs
1 1/2	cups	flour, all-purpose
1	teaspoon	baking soda
1/2	teaspoon	salt

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

Heat oven to 350 degrees 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 degrees F 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 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

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Serving Size 360g

Amount per Serving

Calories 1236 49% of calories from fat