1 1/2 cups margarine, softened
1 1/2 cups white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 (12 ounce) package white chocolate candy-coated chocolate pieces
2 eggs
1 1/2 cups vegetable oil
1 cup water
1 cup chopped almonds
1 cup chopped walnuts
1 cup milk chocolate syrup
1/2 cup chopped pecans
1 (5 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
1/3 cup chocolate syrup
1 egg
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans.
In a large bowl, cream together margarine, sugar, flour, baking soda, baking powder, salt and baking chocolate pieces. Beat in the eggs, oil, water, almonds, walnuts, milk chocolate pieces, eggs, oil, water, chocolate pieces, pecans and evaporated milk. Gradually beat in the chocolate syrup and pecans until well blended.
Sift together the flour mixture and chocolate pieces. Mix into the creamed mixture. Fold in the chopped almonds. Spread mixture evenly into the prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool on a wire rack.
To make the glaze: In a large saucepan combine chocolate pieces, oil, water and chopped almonds. Stir gently over medium heat. Bring mixture to a rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes, stirring constantly. Let cool, stirring occasionally.
To make the frosting: In a large glass or metal bowl, cream together white chocolate pieces and whipped topping until smooth. Beat chocolate syrup, pecans, evaporated milk and chocolate pieces into the creamed mixture until well mixed. Refrigerate cake while glazing. Quick frosting should be light and cake may bleed.
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