Divinely Decadent Cake

1/2 cup dark corn syrup
1/2 cup butter
1 cup semi sweet chocolate chips
1/2 cup sugar
3 single eggs
1 teaspoon vanilla
1 cup flour
1 cup pecans or walnuts; chopped

2/3 cup semi sweet chocolate chips
2 tablespoon butter
4 tablespoon dark corn syrup
2 teaspoon milk

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 9-inch layer cake pan. Pour mixture in to 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 1 hour. Garnish with whole pecans or walnuts. Cut into wedges to serve.

10 servings


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