Instructions: Beat well, then add:
* 1 1/2 C. flour, 1 tsp. baking soda, and 1/2 tsp. salt.

* Beat well. Pour into three greased and floured 9" round cake pans, bottoms lined with waxed paper.
* Bake at 350 degrees F for 20-30 minutes, or until toothpick inserted comes out clean.

Meanwhile, in medium saucepan, bring to a boil:
* 1/2 C. butter
* 1/4 C. whipping cream
* 1 C. brown sugar, packed
* 3/4 C. chopped pecans

* Cook 2 to 3 minutes and pour evenly over cake, dividing equally among layers.
* Place layers under broiler for a couple of minutes until bubbly. Watch closely, as this may burn easily and quickly.
*

Cool cakes completely in refrigerator.
* Carefully remove cakes from pans.
* Warm a 16-oz. can of fudge topping just until spreadable and, dividing equally, spread over top of each cake.

Beat until stiff peaks form:
* 2 C. whipping cream
* 1/4 C. plus 1 Tbs. powdered sugar
* 1/2 tsp. vanilla

Assemble layering cake and whipped cream into a tower of decadence, ending with whipped cream and garnishing with chocolate curls.

Winners of the "LIVE" Favorite Family Recipe Contest FRIDAY, APRIL 18

CHOCOLATE CAKE winner: Roxanne Ingalls from Sioux City, Iowa

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