Chocolate Crunch Praline Tower Cake/live! W/cakes, chocolate, favorite 1/2 cup margarine 2 oz unsweetened chocolate squares 1 cup water 1 cup sugar 1 cup brown sugar, packed 1/2 cup chocolate syrup 1/2 cup coffee-flavored liqueur 1 1/2 teaspoon vanilla 3 each extra large eggs 1 cup quick oatmeal, uncooked 1 1/2 cup flour 1 teaspoon baking soda 1/2 teaspoon salt. 1/2 cup butter 1/4 cup whipping cream 1 cup brown sugar, packed 3/4 cup chopped pecans 16 oz can of fudge topping 2 cup whipping cream 1/4 cup powdered sugar plus 1 tbs 1/2 teaspoon vanilla 1 each chocolate bar for curls Melt 1/2 C. margarine with 2 oz. unsweetened chocolate squares. Cool slightly. Transfer to a large mixing bowl, and add: 1 C. water 1 C. sugar 1 C. brown sugar, packed 1/2 C. chocolate syrup 1/2 C. coffee-flavored liqueur 1 1/2 tsp. vanilla 3 extra large eggs 1 C. quick oatmeal, uncooked Beat well, then add: 1 1/2 C. flour, 1 tsp. baking soda, and 1/2 tsp. salt. Beat well. Pour into three greased and floured 9" round cake pans, bottoms lined with waxed paper. Bake at 350 degrees F for 20-30 minutes, or until toothpick inserted comes out clean. Meanwhile, in medium saucepan, bring to a boil: 1/2 C. butter 1/4 C. whipping cream 1 C. brown sugar, packed 3/4 C. chopped pecans Cook 2 to 3 minutes and pour evenly over cake, dividing equally among layers. Place layers under broiler for a couple of minutes until bubbly. Watch closely, as this may burn easily and quickly. Cool cakes completely in refrigerator. Carefully remove cakes from pans. Warm a 16-oz. can of fudge topping just until spreadable and, dividing equally, spread over top of each cake. Beat until stiff peaks form: 2 C. whipping cream 1/4 C. plus 1 Tbs. powdered sugar 1/2 tsp. vanilla Assemble layering cake and whipped cream into a tower of decadence, ending with whipped cream and garnishing with chocolate curls. Typo's by Connie Robertson - clonnie@cyberhighway.net |
