Caramel Crunch Fudge Cake

Yields:	1 cake
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	Preparation	20 minutes
	Cooking	35 minutes
	Ready In	55 minutes

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Ingredients

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

Directions

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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Member Review

Bev's Green Bean Casserole

I make this from time to time for the holidays or dinner gatherings, and it is usually gone in seconds. People seem to like this one better than the classic green bean casserole recipe. I'd suggest substituting the canned corn with about a cup of fresh or frozen corn - it tastes much better. Sometimes I add some chopped potatoes or sliced celery, and I always use sharp cheddar cheese for optimum flavor. Try it for the holidays - you'll be a hit.

Reviewed by coryoon