Divinely Decadent Cake
Yield
10 servingsPrep
20 minCook
40 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
corn syrup, dark
|
|
| ½ | cup |
butter
or margarine |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| ½ | cup |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
all-purpose flour
|
|
| 1 | cup |
nuts
chopped |
|
| Chocolate glaze | |||
| ⅔ | cup |
chocolate chips (semi-sweet)
|
*
|
| 2 | tablespoons |
butter
or margarine |
|
| 4 | tablespoons |
corn syrup, dark
|
|
| 2 | teaspoons |
heavy whipping cream
or milk |
|
| 1 | x |
pecans
whole or walnut halves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
corn syrup, dark
|
|
| 118 | ml |
butter
or margarine |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 118 | ml |
sugar
granulated |
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
all-purpose flour
|
|
| 237 | ml |
nuts
chopped |
|
| Chocolate glaze | |||
| 158 | ml |
chocolate chips (semi-sweet)
|
*
|
| 3E+1 | ml |
butter
or margarine |
|
| 6E+1 | ml |
corn syrup, dark
|
|
| 1E+1 | ml |
heavy whipping cream
or milk |
|
| 1 | x |
pecans
whole or walnut halves |
*
|
Directions
In a large saucepan, bring corn syrup and butter to a boil, stirring.
Remove from heat.
Add chocolate, stir until melted.
Stir in sugar, eggs, and vanilla.
Blend in flour and nuts. (walnuts or pecans).
Grease and flour a 9-inch layer cake pan.
Pour mixture in to the pan.
Bake at 350℉ (180℃) F for 30 minutes or until cake tester inserted in center comes out clean.
Cool in pan 10 minutes.
Remove.
Cool completely on rack.
To prepare glaze, stir together the chocolate, butter and syrup over low heat in a saucepan.
Remove from heat.
Stir in the cream or milk.
Pour glaze over the cooled cake.
Let stand 1 hour.
Garnish with whole pecans or walnuts.
Cut into wedges to serve.
