Ingredients
1/2 cup margarine
2 oz unsweetened chocolate squares
1 cup water
1 cup sugar
1 cup brown sugar, packed
1/2 cup chocolate syrup
1/2 cup coffee-flavored liqueur
1 1/2 tsp vanilla
3 each extra large eggs
1 cup quick oatmeal, uncooked
1 1/2 cup flour
1 tsp baking soda
1/2 tsp salt.
1/2 cup butter
1/4 cup whipping cream
1 cup brown sugar, packed
3/4 cup chopped pecans
16 oz can of fudge topping
2 cup whipping cream
1/4 cup powdered sugar plus 1 tbs
1/2 tsp vanilla
1 each chocolate bar for curls
Directions
Melt 1/2 C. margarine with 2 oz. unsweetened chocolate squares. Cool
slightly.
Transfer to a large mixing bowl, and 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 tsp. 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.
Typo's by Connie Robertson - clonnie@cyberhighway.net
Servings: 6 to 8
Chocolate Crunch Praline Tower Cake/Live! W/ Recipe brought to you by Recipe Ideas
Categories: Cake; Candy; Chocolate; Chocolate Cake; Dessert
The History of Recipes
We can track the history of written recipes far back into ancient history, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, mostly, these ancient cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes enjoyed by the Romans. In his works, he describes how the meals were separated into hors d`oeuvres, main course and afters, a very modern way of dining. Aspicius informs us how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few you will know like bay, mint and parsley. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices like basil and coriander. These new foods and tastes caused a torrent in manuscripts on cooking, most of which are now in private libraries. When we get to the 20th century, cookbooks were highly popular mostly due to more people being able to read, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Chocolate Crunch Praline Tower Cake_Live! W_ recipe.
