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Fudge-Nut Brownie Cake
Servings: 9

1/2 cup dark corn syrup
1/2 cup butter or margarine
1 cup semisweet chocolate morsels
1/2 cup sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts

2/3 cup semisweet chocolate morsels
2 tablespoons butter or margarine
4 tablespoons dark corn syrup
2 teaspoons milk
Chopped nuts and fresh raspberries for topping

Grease and flour a 9-inch round cake pan. Combine corn syrup and
butter in a saucepan; bring to a boil, stirring continually. Add
chocolate and stir until melted. Remove from heat. Add sugar,
eggs and vanilla. Stir until well combined. Blend in flour and
walnuts. Preheat oven to 350 F. Pour mixture into prepared pan.
Bake until a toothpick inserted in center comes out clean, about
30 minutes. Cool in pan for 10 minutes. Loosen cake edges; turn
out onto rack to cool. For glaze, combine chocolate, butter and
corn syrup in a saucepan; cook over low heat until chocolate melts.
Remove from heat; stir in milk. Pour glaze over cake. Let stand.
Top with nuts and berries.


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