1/2 c Butter 3 Eggs
1/2 c Light corn syrup 1 ts Vanilla
1 c Semisweet chocolate chips 1 c All-purpose flour
1/2 c Sugar 1 c Walnuts or pecans,chopped
(Preheat oven 350 deg.) Butter & flour 9″ rnd cake pan. Heat butter
with corn syrup until melted. Add chocolate chips, stirring until
melted. Add sugar and eggs; blend well. Stir in flour, vanilla and
nuts. Pour batter into pan; bake 30 minutes, until center springs
back when touched.
Cool in pan for 10 minutes when done. Turn out onto a rack to finish
cooling.
(TOP WITH CHOCOLATE GLAZE – next recipe) Good served with whipped
cream, or garnish with sliced strawberries.
TIP: To freeze, place in frezzer unwrapped until frozen through. Then
wrap airtight. Unwrap before thawing.
Yields
1 @ 9″ cake
