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    Chocolate Crunch Praline Tower Cake

    Source of Recipe

    50 friends

    1/2 C Margarine
    2 ounces Unsweetened chocolate squares
    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 lrg Eggs
    1 C Quick oatmeal, uncooked
    1 1/2 C Flour
    1 tsp Baking soda
    1/2 tsp Salt
    1/2 C Butter
    2 C Whipping cream
    1 C Brown sugar, packed
    3/4 C Chopped pecans
    1 can (16 oz) Fudge topping
    2 C Whipping cream
    1/4 C + 1 tbsp Powdered sugar
    1/2 tsp Vanilla

    Melt the margarine with the unsweetened chocolate squares. Cool slightly.
    Transfer to a large mixing bowl, and add the water, sugar, 1 cup brown sugar, chocolate syrup, coffee-flavored liqueur, vanilla, eggs, & quick oatmeal. Beat well.
    Then add the flour, baking soda, and salt.
    Beat well. Pour into three greased and floured 9 inch 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 the butter, whipping cream, 1 cup brown sugar, and chopped pecans. Bring to a boil.
    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 ounce can of fudge topping just until spreadable and, dividing equally, spread over top of each cake.

    Beat until stiff peaks form the whipping cream, powdered sugar and vanilla.
    Assemble layering cake and whipped cream into a tower of decadence, ending with whipped cream and garnishing with chocolate curls.




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