Caramel Crunch Fudge Cake

1/2 cup margarine
2 ounces unsweetened chocolate
1 cup water
1 cup oats
1 cup sugar
1 cup brown sugar; firmly packed
1/2 cup chocolate flavored syrup
1/2 cup kahlua liqueur or 1/2 cup cold coffee
1 teaspoon vanilla
3 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Topping:
1/3 cup margarine
1/4 cup whipping cream
3/4 cup brown sugar; firmly packed
1/2 cup nuts; coarsely chopped


Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large saucepan, melt margarine and chocolate. Add water; bring to a boil. Stir in oats, sugar, brown sugar, chocolate syrup, liqueur, vanilla and eggs; mix well. Stir flour baking soda and salt into chocolate mixture, mixing well. Pour into greased pan. Bake at 350 for 25-30 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 2-3 minutes or until slightly thickened. Pour over hot cake. Broil 4-6 inch from heat for about 2 minutes or until topping is bubbly and lightly browned.