Caramel Crunch Fudge Cake

1/2 c Margarine

2 oz Unsweetened chocolate

1 c Water

1 c Oats

1 c Sugar

1 c Brown sugar; firmly packed

1/2 c Chocolate flavored syrup

1/2 c Kahlua liqueur

Or 1/2 cup cold coffee 1 ts Vanilla

3 Eggs

1 1/2 c Flour

1 ts Baking soda

1/2 ts Salt

-topping
- 1/3 c Margarine

1/4 c Whipping cream

3/4 c Brown sugar; firmly packed

1/2 c Nuts; coarsely chopped

Heat oven to 350~. Grease 13x9" pan. In large saucepan, melt margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, brown sugar, chocolate syrup, liquerr, vanilla and eggs; mix well. Stir flour baking soda and salt into chocolate mixture, mixing well. Pour into greased pan. Bake at 350~ for 25-30 minutes or until cake springs back when touched lightly in center. As soon as cake is removed from oven, in small saucepan, combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2-3 minutes or until slightly thickened. Pour over hot cake. Broil 4-6" from heat for about 2 minutes or until topping is bubbly and lightly browned.
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