1/2 cup (1 stick) butter
2 (1 oz. ea.) squares unsweetened chocolate
1 cup water
1 cup rolled oats
1 cup white sugar
1 cup firmly packed brown sugar
1/2 cup chocolate flavored syrup
1/2 cup coffee flavored liquor or coffee
1 tsp. vanilla
3 eggs
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt

TOPPING:

1/3 cup butter
1/4 cup whipping cream
3/4 cup firmly packed brown sugar
1/2 cup coarsely chopped nuts

Heat oven to 350°F. Grease 13x9-inch pan.

In large saucepan, melt butter and chocolate. Add water, bring to boil. Stir in oats, sugars, chocolate syrup, liquor, vanilla and eggs. Mix well. Sift dry ingredients together and add to batter. Pour into greased pan.

Bake at 350°F for 25 to 30 minutes or when cake springs back when touched lightly.

As soon as cake is removed from oven, combine topping ingredients, stirring constantly. Reduce heat, simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4 to 6 inches from heat for about 2 minutes or until topping is bubbly and lightly browned.

Makes 12 servings.