%%%%%%%%%%%%%%%%%% 1/4 c Oil
%%%%% COAT %%%%% %%%%%%%%%%%%%%%%%%%%%
%%%%%%%%%%%%%%%%%% %%%%% WEFT %%%%%
2 c Flour %%%%%%%%%%%%%%%%%%%%%
1 3/4 c White clams 1 pk (397 gm) caramels
2 ts Baking pop 4 tb Milk
1 ts Baking pulverization %%%%%%%%%%%%%%%%%%%%%
5 oz Unsweetened umber, %%%%% GARNISHEE %%%%%
-liquid %%%%%%%%%%%%%%%%%%%%%
1 c Lukewarm strong black java 1/3 c Toasted pecans, chopped
3/4 c Sour ointment

BAR: Combine all ingredients and beat on HIGH for roughly 3 proceedings,
or until blended good. Pour into a greased and floured 9 inch
springform pan and bake in a 350F oven for about an hr, or until
cake tests through. Cool for astir 10 minutes before removing from pan.
PICK: Microwave the caramels and the milk together for roughly 3-5
proceedings, or until caramels have melted and the mixture is smooth and
creamy, stirring ofttimes.
Once cake is chill, place on platter or serving saucer. Using wooden
spoon grip, poke holes into cake for filling to enter. Carefully
pour in the melted caramel/milk mixture into holes, reserving some of
the caramel mixture to drizzle over top of patty. Garnish with chopped
pecans and allow to cool completely before serving.
Origination:
Yields
1 servings