MMMMM-----------------TRANSFER TO A LARGE MIXIN---------------------- ; 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 ts 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. Winners of the "LIVE" Favorite Family Recipe Contest FRIDAY, APRIL 18 CHOCOLATE CAKE winner: Roxanne Ingalls from Sioux City, Iowa MC formatting by email@example.com Recipe by: http://www.tvplex.com/BuenaVista/RegisAndKathieLee/Recipes.h Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (38g)|
|Recipe Makes: 12 servings|
|Calories from Fat: 178 (94%)|
|Amt Per Serving||% DV|
|Total Fat 19.8g||26 %|
|Saturated Fat 12.2g||61 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 9.1mg||0 %|
|Potassium 313.7mg||8 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 6.3g||25 %|
|Sugars, other 5g|
|Protein 4.9g||7 %|
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Calories per serving: 189
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