Real Men Bake – Recipes – Guy Cakes From Scratch

Just Add Alcohol:
The first way is the main reason I use bundt pans. After you take the cake out of the oven, pour 1/2 cup of alcohol (Whiskey, Rum, Brandy, Vodka, or Tequila, etc…) into a measuring cup. Take a chopstick and poke holes in the cake. Pour the alcohol into the holes so it soaks into the cake. Let the cake stay in the pan for another 15 minutes to soak up the alcohol before you flip it over onto the plate.
Alcoholic Fruit:
If you are using fruit in your cake, (raisins, strawberries, etc…), remember to soak them in a bowl of at least 3/4 to 1 cup of whatever alcohol you are going to use the night before you bake. You can use the remaining alcohol that is not absorbed by the fruit in your uncooked batter.
Alcoholic Glaze:
Mix 3/4 cup confectioners’ sugar with 1 tablespoon of alcohol or as much as needed to make the glaze just thin enough to pour over the cake after you have placed it on the cake plate.
Alcoholic Frosting:
Ingredients:
1, pt, Fresh Whipping Cream
1/3, cup, flavoring powder (sweetened cocoa or 2 1.3oz boxes of uncooked pudding powder, chocolate, strawberry, cherry, whatever flavor your going for.)
1/2, cup, Powdered Sugar
1, tsp, Vanilla Extract
1/2, cup, Alcohol (Whiskey, Rum, Brandy, Vodka, Tequila, etc…)

Directions:
In a large mixing bowl, combine whipping cream, flavoring powder, powdered sugar, vanilla, & whatever kind of alcohol you are going to use. Beat with an electric mixer (on low at first, then higher speed as it starts to stiffen) until peaks form when you lift the beaters out of the mixture.

You might have some left over, enjoy it!

If you can think of any more ways please don’t hesitate to Leave a Reply and let me know.
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Take the butter and eggs out of the refrigerator 15min before baking.
Preheat Oven to 350 degrees.
Grease Bundt pan (Pam cooking spray for Baking is very good)
Ingredients:
2½ Cups Flour
2½ Tsp. Baking Powder
½ Tsp Salt (It brings out the flavor)
8 oz Butter (unsalted)
1¾ Cup Sugar (white)
4 Eggs
Liquid should equal 1½ Cup Total
½ Cup Milk
1 Tsp. Extract (Vanilla, Almond, Rum, or what ever flavor you’re trying for)
¾ Cup Alcohol (Whiskey, Rum, Vodka, Coffee Liquor, etc…)
¾ Cup Add In (Chocolate Chips, Nuts, Coca Powder, Strawberries, Zest, Jam, etc…)

Directions:
1. Sift Four, Baking Powder, (Coca Powder, & other powdered ingredients), & Salt in separate bowl.
Note: This lightens the cake
2. Beat Butter in mixing bowl with electric mixer for 2 minutes until light and fluffy.
3. Slowly add the Sugar and beat for another 2 minutes.
4. Crack the first Egg into the Butter & Sugar mixture and use electric mixer for 30 seconds. Repeat for all four eggs. Note: This lightens the cake EVEN more.
5. Pour Milk into a measuring cup and add the Extracts to the Milk.Creaming Method
6. Beginning and ending with the flour mixture, add 1/3 of the flour mixture into the mixing bowl then add the Milk mixture. Set the mixer to its lowest level and turn it on till it is mixed. Scrape the sides of the bowl, then add 1/3 of the flour mixture into the mixing bowl, then add Half the Alcohol. Set the mixer to its lowest level and turn it on till it is mixed. Add the last third of the Flour mixture then the last if the Alcohol. Set the mixer to its lowest level and turn it on till it is mixed.7. Mix in Nuts, Chocolate Chips, Strawberries, or whatever else you want.
8. Pour batter into a greased Bunt pan.
9. Bake for Approx. 1 Hour. Take out when inserted toothpick comes out clean. If it is wet put the cake back in the oven for 10 more minutes.
(Note: if your cooking with chocolate chips it should always be wet just use your best judgment if its done or not).
10. Pour 1 Cup of Alcohol into a measuring cup. Take a chopstick and poke holes in the cake while it is still in the pan. Pour the Alcohol into the holes so it soaks into the cake. Let the cake stay in the pan for another 15 minutes to soak up the Alcohol.
11. Put a cake plate on the top of the pan and flip it over.
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Ingredients:
4 Tablespoons Butter
2 Cups chopped walnuts
2 1/2 Cups Dark Brown Sugar
1 Teaspoons Cinnamon

Directions:
Melt butter in large bowl in microwave. Add the other ingredients. Mix well with spoon until well mixed. After you have mixed the cake ingredients and poured the batter into the bowl, spread the topping mix evenly over the top of cake.

If you want to make two layers in one cake (this is usually done in a coffee cake), combine the ingredients above twice. Then after you have poured half of the cake batter into the cake pan spread the topping mix evenly over the cake. Pour in the rest of the cake batter on top of the walnut mixture then make the same amount of topping mixture again and pour it on top of the batter as explained above.
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Ingredients:
1/2 cup golden raisins
1/2 cup raisins
1 cup dark rum
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup all-purpose flour
1 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon sweetened cocoa powder
1/2 cup chopped walnuts
1 1/2 cups applesauce

Directions:
1. Place all the raisins in a small bowl with the rum and let sit overnight, if possible
2. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9×13 inch baking pan.
3. In a large bowl, cream the butter or margarine with the sugar. Beat in the eggs, then the applesauce.
4. In another bowl, stir together the flours, cornstarch, baking soda, spices, salt, and cocoa. Beat into the creamed ingredients. Stir in the raisins, along with any rum that was not absorbed, and the walnuts. Pour the batter into the prepared pan.
5. Bake at 375 degrees F (190 degrees C) for 25 minutes or until cake tests done. Let cool on a rack. Makes about 12 servings.
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Ingredients:
1 pound dates, pitted and chopped
1 pound walnuts, chopped
3/4 cup butter, room temperature
1 1/2 cups firmly packed light brown sugar
1 teaspoon baking soda
1 cup boiling water
3 eggs, well beaten
2 1/4 cups sifted all-purpose flour
3/4 teaspoon salt
2 tablespoons rum
Rum glaze (optional)Heat oven to 300 degrees F. Grease a 13 x 9 x 1-inch baking pan.

Directions:
Cream butter and sugar until well blended. Add dates and nuts.
Mix baking soda with water and pour over nut/date mixture. Add eggs. Stir in the flour and salt, beating until smooth. Add the rum and blend well. Pour into prepared pan and bake for 1 to 1 1/4 hours. Test to make sure cake is done. Cool in the pan on a wire rack for 10 minutes then remove from the pan. Frost with Rum Glaze.Makes 10-12 servings.Rum Glaze:
Mix 3/4 cup confectioners’ sugar with 1 tablespoon rum or as much rum as needed to make the glaze just thin enough to pour.
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Ingredients:
2 c. unsifted flour
2 tsp. baking powder
1/2 tsp. salt
1 c. (2 sticks) unsalted butter, softened
1 1/4 c. sugar
3 eggs, separated
2 tbsp. Grand Marnier liqueur
1 tbsp. grated orange rind
1/4 c. orange juice
1 1/4 c. dairy sour cream
1 c. walnuts or pecans, chopped

Directions:
Grease and flour 8 cup tube pan.Sift together flour, baking powder, baking soda and salt in small bowl.
Separate eggs
Beat butter and 1 cup sugar in large bowl until light and fluffy.
Beat in egg yolks, one at a time.
Mix in liqueur, orange rind and orange juice.
Alternately beat into batter the flour mixture in fourths and sour cream in thirds, beginning and ending with flour.
Stir in nuts.
Beat egg whites in medium size bowl until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Stir small amount into batter. Gently fold in remaining whites. Pour into prepared pan.Bake in preheated 350 oven for 60-65 minutes or until cake tester comes out clean. Cool in pan for 15 minutes. Remove from pan and place on rimmed baking sheet. Prick cake with long fork at 1 inch intervals. Pour and brush hot orange syrup over cake until all is used. Cool. Garnish with orange peel curls, grapes and nuts if you wish.ORANGE SYRUP:Combine 1/2 cup sugar and 1 cup orange juice in small saucepan. Bring to a boil. Lower heat and cook, stirring occasionally for 15 minutes until slightly thickened. Remove from heat and stir in 1/2 cup Grand Marnier.
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Ingredients:
For the Guinness chocolate cupcakes:
1 cup stout (Guinness)
16 tbsp. unsalted butter
¾ cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1½ tsp. baking soda
¾ tsp. salt
2 large eggs
2/3 cup sour creamFor the Bailey’s ganache filling:
8 oz. bittersweet chocolate, finely chopped
2/3 cup heavy cream
2 tbsp. butter, at room temperature
2 tsp. Bailey’s Irish creamFor the Bailey’s butter cream frosting:
8 tbsp. unsalted butter, at room temperature
3-4 cups confectioners’ sugar, sifted
4-8 tbsp. Bailey’s Irish cream

Directions:
To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners. Combine the stout and butter in a medium saucepan over medium heat. Add the cocoa powder and whisk until smooth. Remove from the heat and allow to cool slightly.In a large mixing bowl, combine the flour, sugar, baking soda and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the eggs and sour cream to blend. Add the stout-butter mixture and beat just to combine. Mix in the dry ingredients on low speed just until incorporated. Divide the batter evenly between the cupcake liners, filling them about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 17 minutes. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.To make the ganache filling, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan until simmering, then pour it over the chocolate. Let sit for one minute and then whisk until smooth. If the chocolate is not completely melted, place the bowl over a double boiler or give it a very short burst in the microwave (15-20 seconds). Add the butter and Bailey’s and stir until combined.

Set aside to let the ganache cool until it is thick enough to be piped. (You can use the refrigerator to speed the cooling process, but be sure to stir every 10 minutes or so to ensure even cooling.) Meanwhile, cut out a portion from the center of the cupcake using the cone method (a small paring knife works best for this). Once the ganache has reached the correct consistency, transfer it to a piping bag fitted with a wide tip and pipe it into the cupcakes.

To make the frosting, place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar until it is all incorporated. Mix in the Bailey’s until smooth. Add more if necessary until the frosting has reached a good consistency for piping or spreading. Frost the cupcakes as desired.

Yield: 24 cupcakes
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Ingredients:
1 3/4 cups sugar
1/2 cup (4 ounces, 1 stick) unsalted butter, at room temperature
3/4 teaspoon salt
1/3 cup vegetable oil
2 teaspoons vanilla extract
4 large eggs
3 cups Flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 cup orange juice
1/4 cup Galliano
1/4 cup vodka
1 tablespoon orange zestGlaze
1 cup (4 ounces) confectioners’ sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon vodka

Directions:
Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan.Sift the flour, cornstarch, and baking powder & whisk together.In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one.Time to measure out the hooch. In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest. If everything’s cold, warm it for 30 seconds in the microwave.

Mix together the wet and dry ingredients in thirds.

Bake the cake for 40 to 45 minutes (don’t let it go too long, or it will get dry). The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan.
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Ingredients:
2 grade A large eggs (slightly beaten)
1/4 cup dark Karo syrup
3/4 cup sugar
4 teaspoons corn starch
8 tablespoons butter
1/4 cup Jack Daniels bourbon
6 oz semi-sweet chocolate
1 bag pecan halves

Directions:
Preheat the oven to 350 degrees.Mix eggs and Karo.Combine sugar and corn starch, add to egg mixture.Melt chocolate and butter, cool. Add bourbon and combine with egg mixture. Beat together in mixer on slow speed.Pour into a 9 inch unbaked pie shell. Sprinkle evenly with pecan halves.

Bake on cookie sheet for one hour. Pie should be firm and will “set-up” while cooling.
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Ingredients:
1/2 cup butter
1 cup sugar
1/2 teaspoon vanilla extract
1-1/2 cup sifted flour
1-1/2 teaspoon baking powder
1/3 cup vegetable oil
1/2 cup water
1/2 cup sherry
4 eggs
1 tablespoon chopped pecans or walnutsGlaze ingredients:
1/2 cup sherry
2 tablespoons butter
1 cup sugar
1 teaspoon vanilla

Directions:
1. Preheat oven to 375 degrees.
2. Cream the butter and sugar together on medium speed until light and fluffy. Add vanilla extract.
3. Mix the flour and baking powder in a bowl. In a separate bowl, add the oil, water, sherry and eggs.
4. Combine both bowls into the butter mixture and mix until well combined, about two minutes.
5. Spray individual small Bundt pans with nonstick spray. Sprinkle nuts into the bottom of each pan.
6. Put half a cup batter into each pan. Tap pan on counter to settle cake. Bake for 20 minutes or until done. Once a toothpick comes out clean from the center of the cakes, remove from oven and let them cool for 10 minutes in the pan.
7. In a small saucepan heat the glaze ingredients and bring to a slow boil for three to four minutes.
8. Turn cakes out onto a large piece of parchment paper spread on the counter.
9. Ladle glaze over each cake. Cool to room temperature.
10. Enjoy, or keep tightly wrapped in the freezer for up to one month.This recipe can be used to make one large 9-inch cake instead of the two smaller cakes.
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Ingredients:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground nutmeg
1 3/4 cups bourbon
3/4 cup milk
1 teaspoon vanilla extract
1 1/2 cups butter
1 pound dark brown sugar
6 eggs
2 pounds chopped pecans
7 ounces pecan halves

Directions:
Heat oven to 350 degrees F (175 degrees C). Lightly grease an angel food cake pan.Sift flour, baking powder and nutmeg together in large bowl.In a small bowl, mix 3/4 cup of the bourbon, milk and vanilla extract.In a large bowl, use an electric mixer at medium speed to beat the butter until smooth and creamy. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake. Cover the pan with foil. Bake for 1 hour 40 minutes.

Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour remaining 1 cup bourbon over the cake.
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Ingredients:
2 cup raisins
2 cup chopped walnuts
2 1/2 cup all-purpose flour
2 tsp ground cardamom or cinnamon
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 2/3 cup firmly packed light brown sugar
3/4 cup butter or margarine at room temperature
4 large egg whites
1 large egg
1/2 cup bourbon Scotch whiskey, or apple ciderMethod:
Southern grandmas used the finest bourbon to make this old-fashioned cake, which was often served during the holidays. The perfect whiskey cake is moist and dense with lots of nuts and sometimes raisins too.

Directions:
Step 1:
Lightly grease a 9-inch x 9-inch x 2-inch baking pan. To keep cake from over browning, line pan with parchment paper; lightly grease paper. In a medium bowl, pour enough boiling water over the raisins to cover. Let stand for 30 minutes, or until water cools to room temperature; drain well. In a medium bowl, toss drained raisins and walnuts with 1/2 cup of the flour.Step 2:
Preheat the oven to 325 F. In another medium bowl, stir together the remaining 2 cups flour, cardamom, baking powder, baking soda, and salt. In a large bowl, with an electric mixer on medium, cream the brown sugar and butter until light and fluffy, scraping side of bowl often. Add the egg whites and beat well. Add the egg and beat well. Using a wooden spoon, stir in one-third of the flour mixture, then half of the bourbon. Repeat, then stir in the remaining flour mixture. Fold in the raisin mixture.Step 3:
Spread batter evenly into prepared pan; smooth the surface. Bake about 55 minutes, or until a toothpick inserted in the center comes out clean. Place the pan upright on a wire rack for 20 minutes. Using a narrow metal spatula, loosen sides of cake from the pan, then invert the cake onto the rack. Cool completely. Remove the paper.

Makes 20 servings
Preparation Time: 25 minutes
Cooking Time: 55 minutes
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Ingredients:
2 eggs
1 cup granulated sugar
1 cup brown sugar
1 1/4 cups oil
1 teaspoon vanilla extract
1 teaspoon rum extract
3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup chopped pecans
4 cups chopped apples
1 pint whipping cream

Directions:
Heat oven to 350 degrees F.Beat eggs well. Add white and brown sugars, oil and vanilla and rum extracts. Beat well for 3 minutes. Add flour, baking soda, cinnamon, and salt and mix until well blended. You may have to mix by hand as the batter is very stiff. Add the nuts and the apples. Pour into a greased Bundt pan and bake 1 hour for a soft crust, or 1 hour 15 minutes for a crispy crust.Top each serving with a dollop of whipping cream mixed with brown sugar.
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Ingredients:
5 ounces unsweetened chocolate
2 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dry instant coffee
Boiling water
Cold water
1/2 cup Jack Daniels
1 cup (2 sticks) sweet butter
1 teaspoon vanilla extract
2 cups granulated sugar
3 eggs (large or extra large)

Directions:
Heat oven to 325 degrees F. Grease and flour 9-inch tube pan.Melt chocolate; set aside to cool.Sift flour, soda, and salt together. Dissolve coffee in a bit of boiling water, add cold water to equal 1 1/2 cups; add the Jack Daniels and set aside.Cream butter, vanilla extract and sugar. Add eggs one at a time, beating well after each addition. Add melted chocolate.

On low speed, add the flour alternating with the liquid mixture. It will be a thin batter. Pour into pan and rotate to distribute batter evenly in pan. Bake 1 hour and 10-15 minutes.

Cool in pan for 15 min before removing.

Optional: drizzle with extra chocolate or make a mixture of powdered sugar, water and 1 tablespoon Jack Daniels. THIS IS VERY RICH!
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Ingredients:
• 1/4 cup bourbon
• 1/4 cup bittersweet chocolate chips
• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/3 cups sugar
• 6 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• 2 large eggs
• Cooking spray

Instructions:
1. Preheat oven to 350 degrees F.
2. Bring the bourbon to a boil in a small saucepan; remove from heat. Add the chocolate chips and stir until smooth.
3. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
4. Combine the sugar and butter in a large bowl and beat with a mixer at medium speed until well combined. Add the vanilla and eggs and beat well. Add the flour mixture and bourbon mixture to the sugar mixture, beating at low speed just until combined.
5. Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
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Ingredients:
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

Directions:
Add dry ingredients to mug, and mix well.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (This can serve 2 if you feel like sharing).And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

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Ingredients:
1 Uncooked 9” Pie CrustIn 1st Bowl Mix
8oz Cream Cheese Softened
1/4 Cup Sugar
1Tsp VanillaIn 2nd Bowl Mix
1 1/4 Pumpkin Pie filling from can, un-spiced
3/4 Cup Sugar
3 Eggs
1 Tsp Cinnamon
1/4 Tsp Ginger
1/4 Tsp Nutmeg
1 Cup Evaporated Milk (can)

Directions:
Spread 1st bowl mixture evenly in the bottom of the pie crust.
Spread 2nd bowl mixture evenly over the top of the first mixture.Bake for 1 hour @ 350 degrees.
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Pre-Directions:
Thaw out 9” unbaked pie shell on counter
Preheat oven to 400 degrees F
Leave butter our of refrigerator for 15minutes to soften.
Ingredients:
6 Cooking Apples (granny smith)
2 tbsp. Sugar, White
½ tsp. Cinnamon
2 tbsp. Lemon Juice
4 tsp. Walnuts, Chopped (apple mixture)
½ cup Brown Sugar (firmly packed)
½ cup Flour, (sifted)
4 tbsp. Butter
4 tsp. Walnuts, Chopped (topping)
1 can Apples Slivered w/ sauce

Directions: Apple Mixture
Peal, core, and slice 6 apples.
Combine 2 tbsp. white sugar, ½ tsp. cinnamon, 2 tbsp. lemon juice in large bowl. Then add 4 tsp. chopped walnuts and can of slivered apples and mix with large spoon.

Directions: Topping
In a second bowl mix ½ cup firmly packed brown sugar and ½ cup sifted flour. CUT in 4 tbsp. butter using 2 knives. Hand mix until mixture looks like corn meal. Add 4 tsp. chopped walnuts and mix well.

Directions: Pie Crust
After pie crust has thawed out on counter sprinkle crust with flower to sup up moisture.
Put apple mixture in unbaked pie crust. Shape into a mountain. Distribute topping mixture evenly over apple in pie crust. Use a big spoon to hold onto apples so the topping does not slide off.

Put tin foil loosely over top of pie so it doesn’t burn.
Bake in preheated oven for 1 hour

Remove from oven after cooking and serve warn with ice cream!
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Ingredients:
6 oz. Chocolate Chips (semi-sweet)
4 Eggs
1 Tsp. Vanilla
3 Tbsp. Coffee Rich
2 Tbsp. Sugar

Directions:
Melt and cool chocolate chips in double boiler.
Separate egg yokes and whites.
Add four yokes to the chocolate and beat well. Mix in 1 tsp vanilla.Beat egg whites until stiff and fold in chocolate mixture.Pour into baked 9 inch pie crust and refrigerate over night.
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Ingredients:
1 Cup Sugar
3/4 Cup Butter
2 1/2 Cup Flour
1 Cup Sour Cream
2 Eggs
1 Tsp. Baking Powder
1 Tsp. Baking Soda
1 Tsp. Vanilla
1 6oz. Package Semi-sweet Chocolate Chips (1 Cup)
1/2 Cup Packed Light Brown Sugar
1 1/2 Tsp. Coca
1/2 Cup Chopped Walnuts

Directions:
Preheat oven to 350 degrees and grease a 9 in tube pan.In a large bowl beat sugar w/ 1/2 cup butter using medium speed until light and fluffy. Add 2 cups flour and next 5 ingredients listed above; beat at slow speed until blended, constantly scraping bowl w/ rubber spatula. Increase speed to medium and beat for 3 minutes, occasionally scraping bowl. Stir in 1/2 cup chocolate chips. Pour batter evenly in pan. Do not put in oven yet.Into medium bowl put 1/2 cup flower, brown sugar, and coca. With pastry blender or two knives (scissor fashion) cut in 1/4 cup butter. Mix at slow speed until mixture course crumbs and ingredients are well blended; stir in walnuts and remaining chocolate chips.
Spread mixture evenly over the batter in the pan.Bake 60 to 65 minutes until cake pulls away from the side of the pan and toothpick comes out clean. Cool cake in pan. With a long knife loosen cake from the pan. Move the cake to a cake plate.
Makes 8 to 10 servings.
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Ingredients:
1 Cup Karo Dark Corn Syrup
3 Eggs
1 Cup Sugar
2 Tbsp Margarine or Butter (Melted)
1 Tsp Vanilla
1 1/4 Cup Pecans
1 Unbaked 9in Deep Dish Pie Crust

Directions:
Stir first 5 ingredients together until well blended then mix in pecans.
Pour mixture into pie crust.Bake @ 350 degrees for 50-55 minutes.
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