Recipe - Divinely Decadent Chocolate Cake

Eileen Shaughnessy

CAKE
One half cup Dark corn syrup
One half cup Butter or margarine
1 cup Semisweet Chocolate Chips
One half cup Sugar, granulated
3 Eggs
1 teaspoon Vanilla
1 cup Flour, All Purpose
1 cup Pecans or Walnuts, chopped

CHOCOLATE GLAZE
2/3 cup SemiSweet Chocolate Chips
2 tablespoon Butter or Margarine
4 tablespoon Dark corn syrup
2 teaspoon Whipping Cream or milk
Whole pecan or walnut halves

In a large saucepan, bring corn syrup and butter to a boil, stirring.
Remove from heat. Add chocolate, stir until melted. Stir in sugar, eggs,
and vanilla. Blend in flour and nuts.

Grease and flour a 9inch layer cake pan. Pour mixture into the pan. Bake
at 350 degrees for 30 minutes or until cake tester inserted in center comes
out clean. Cool in pan 10 minutes. Remove. Cool completely on rack.

To prepare glaze, stir together the chocolate, butter and syrup over low
heat in a saucepan. Remove from heat. Stir in the cream or milk.

Pour glaze over the cooled cake. Let stand one hour.

Garnish with whole pecans or walnuts. Cut into wedges to serve.

Origin: Great American Recipe cards.