1/2 c. butter
2 oz. (2 squares) unsweetened chocolate
1 c. water
1 c. rolled oats
1 c. sugar
1 c. firmly packed brown sugar
1/2 c. chocolate flavored syrup
1/2 c. coffee flavored liqueur or cold coffee
1 tsp. vanilla
3 eggs
1 1/2 c. Pillsbury's best all purpose flour
1 tsp. baking soda
1/2 tsp. salt

TOPPING:

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

Heat oven to 350 degrees. Grease 13"x9" pan. In large saucepan, melt butter and chocolate. Add water; bring to a boil. Stir in oats, sugar, brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Pour into greased pan. Bake at 350 degrees for 25 to 30 minutes or until cake springs back when touched lightly in center.

As soon as cake is removed from oven, in small saucepan combine all topping ingredients. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer 2 to 3 minutes or until slightly thickened. Pour over hot cake. Broil 4" to 6" from heat for about 2 minutes or until topping is bubbly and lightly browned. 12 servings.