Caramel Crunch Fudge Cake

Caramel Crunch Fudge Cake

1/2 cup margarine or butter
2 1-ounce squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup sugar
1 cup firmly packed brown sugar
1/2 cup chocolate-flavored syrup
1/2 cup coffee-flavored liqueur, or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. salt

Topping:
1/3 cup margarine or butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
3/4 cup coarsely chopped nuts

Heat oven to 350 degrees. Grease 13-by-9-inch baking pan. In large saucepan, melt 1/2 cup margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, 1 cup brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Stir flour, baking soda and salt into chocolate mixture, mixing well. Pour into prepared pan. Bake at 350 degrees for 25 to 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 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Yield 12 servings.

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