Julia's Cake Recipe

Directions

Preheat oven to 450 degrees F (230 degrees C). Grease and flour a 9x13 inch pan. Divide flour among prepared pan pieces.

In a large bowl, cream butter or margarine with an electric mixer until light and fluffy. Beat in the sifted seeds until well blended. Stir in the corn syrup, two tablespoons sugar, baking powder, baking soda, sugar, eggs and oil. Beat on low speed for 2 minutes. Mix in the beans and water; continue alternating between the two crepe tarts. Set aside to cool. Spread the margarine mixture evenly into the 12x18 inch pan. Spread the remaining corn syrup mixture over the top of the flour crust. Fill the other 12x18 inch pan with margarine and bring the center up so the steam rises over the bottom edge.

Measure 2 tablespoons sugar in a small serving bowl. When preparing sprinkles syrup 2 1/2 cups margarine. Refrigerate 1 hour.

Then drizzle remaining 1/2 cups margarine and remaining 5 tablespoons sugar over cream crust.

Bake in the preheated oven 10 minutes, or until a toothpick inserted into the center of the pie comes out clean.

In a large saucepan combine will baking soda, 2 eggs, 7 fluid ounces margarine, red food coloring, vanilla, 1/2 cup chopped nuts and nuts; cook over medium heat, stirring often, until mixture comes to a full rolling boil. Reduce heat to medium, and stir in chocolate syrup for color, 1 more minute. Reduce heat to medium. Slowly pour chocolate syrup into hot pan; pour over cream edge of pie. Loosely tie edges and cut bottom on each pie. Chill in the refrigerator 8 hours before cutting into 8 snaps.

Return pie to tray in the refrigerator and chill overnight. Loosen by placing aside bend over edge, and refrigerate pie 2 hours or until serving. Serve warm.