Ingredients:
½ cup (plus 4
tablespoon for glaze) dark corn syrup
½ cup (plus 2
tablespoon for glaze) margarine
1 cup (plus ¾
cup for glaze) semisweet chocolate morsels
½ cup sugar
3 eggs
1 teaspoon
vanilla extract
1 cup
all-purpose flour
2 teaspoon
milk
1 cup (plus ¼
cup for topping) chopped walnuts
1 cup fresh
raspberries for topping
Preparation:
Grease and
flour a 9-inch round cake pan.
Combine corn
syrup and margarine in a saucepan.
Bring to a
boil and stirring continually.
Add chocolate
morsels and stir until melted.
Remove from
heat. Add sugar, eggs and vanilla.
Stir until
well combined. Blend in flour and walnuts.
Preheat oven
to 350ºF.
Pour mixture
to prepared pan.
Bake until a
toothpick inserted in center comes out clean, about 30 minutes.
Cool in pad
for 10 minutes.
Loosen cake
edges and turn out onto a rack to cool completely.
For glaze
combine chocolate, margarine and corn syrup in a sauce pan.
Cook over low
heat until chocolate melts.
Remove from
heat and stir in milk.
Pour glaze
over cake.
Let stand and
top with nuts and berries.
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