| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Chocolate, Cakes |
10 |
Servings |
INGREDIENTS
| 1 |
|
Layer chocolate cake mix |
| 2 |
c |
Almonds, slivered |
| 5 |
tb |
Hot water |
| 1/2 |
c |
Light corn syrup |
| 1/4 |
c |
Margarine, melted |
| 2 |
c |
Chocolate chips |
| 2 1/2 |
c |
Hot Fudge Sauce (can be used in place of last 4 |
INSTRUCTIONS
Makes 10 Servings
ingredients above)
Preheat oven to 350 degrees F.
Prepare cake mix as directed. Pour batter into long, shallow loaf pan.
Bake cake for 20 minutes, or until done. Cool slightly before removing from
pan. Place cake on rack, top side down. With sharp knife, cut off sharp
corners of cake. Stick almonds into cake ina staggered row design. Cover
to prevent drying.
Combine hot water, corn syrup and margarine in top of a double boiler.
Bring mixture to a boil. Continue to boil until margarine melts. Remove
from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat
Hot Fudge Sauce over a double boiler until it drips from a spoon.) Cool
sauce to warm; spoon slowly over cake with almonds. (This process must be
done slowly to allow the sauce time to adhere to the nuts and cake.) Allow
sauce to set before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”