Caramel Crunch Fudge Cake

1/2 c butter

2 oz unsweetened chocolate

1 c water

1 c rolled oats (old fashioed oatmeal)

1 c sugar

1 c brown sugar packed

1/2 c chocolate syrup

1/2 c cold coffee brewed strong

1 tsp vanilla

3 eggs

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

In large pan mix butter and chocolate. Melt…add water and bring to a boil. Remove from heat. Stir in oats, sugars, syrup, coffee, vanilla and egg. Mix well. Stir flour, baking soda, and salt into mixture and mix well. Pour into a greased pan. Bake at 350 for 25-30 minutes or until cake springs back when touched lightly.

Topping For Caramel Crunch Fudge Cake:

1/3 c butter

1/4 c whipping cream

3/4 c brown sugar

1/2 c coarsely chopped pecans or walnuts

As soon as cake comes from oven :

In small saucepan combine all ingredients for topping. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 2-3 minutes or until slightly thickened. Pour over cake. Broil 4-6 inches from heat about 2 minutes or until browned.

 Just a couple of notes of interest. Check out A Slice Of Cherry Pie for this month’s In The Bag event. The foods to be used  are:

 Aubergines (eggplant to those of us in the US)

Peppers

Basil

  Read the blog for the details. I love these food events because they are fun and challenging and I end up thinking outside the box for a change!

  No recipe on Chocolaterie Wanders Weblog but ooooh! Check out the chocolates they have been tasting in DC!

  A new site (to me) that has been added to the Foodie Blogroll is Confabulation in the Kitchen written by Abby, a southern cook with a great eye for design. I loved the recipes on her site as well as the vintage look with all of the red she used in her design. I can’t help it – it is the artist in me!
Bake the cake, grab a slice while it is warm and gooey, pour some coffee and surf these sites for a bit…It is a wonderful way to relax and you deserve it!

Post from: Baking Delights