Caramel Crunch Fudge Cake
Yield
1 cakePrep
20 minCook
35 minReady
55 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
margarine
|
|
| 2 | ounces |
unsweetened chocolate
|
|
| 1 | cup |
water
|
|
| 1 | cup |
rolled oats
|
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
chocolate syrup
|
|
| ½ | cup |
liqueur
or 1/2 cup cold coffee, coffee flavor, such as kahlua |
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| topping | |||
| ⅓ | cup |
margarine
|
|
| ¼ | cup |
heavy whipping cream
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| ½ | cup |
nuts
coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
margarine
|
|
| 57.8 | ml/g |
unsweetened chocolate
|
|
| 237 | ml |
water
|
|
| 237 | ml |
rolled oats
|
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
chocolate syrup
|
|
| 118 | ml |
liqueur
or 1/2 cup cold coffee, coffee flavor, such as kahlua |
*
|
| 5 | ml |
vanilla extract
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| topping | |||
| 79 | ml |
margarine
|
|
| 59 | ml |
heavy whipping cream
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 118 | ml |
nuts
coarsely chopped |
|
Directions
Heat oven to 350℉ (180℃).
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℉ (180℃) 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.
