Holiday fudge cake
1 Cake
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | All-purpose flour |
| ¾ | cup | Sugar |
| ¼ | cup | HERSHEY'S Cocoa |
| 1½ | teaspoon | Powdered instant coffee |
| ¾ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Butter or margarine softened |
| ¾ | cup | Dairy sour cream |
| 1 | Egg | |
| ½ | teaspoon | Vanilla extract |
| ½ | cup | Whipping cream |
| ¼ | cup | Sugar |
| 1 | tablespoon | Butter |
| 1½ | teaspoon | Light corn syrup |
| ⅓ | cup | HERSHEY'S Chocolate Chips (Semi-Sweet) |
| ¾ | cup | Hazelnuts or pecans OR- macadamia nuts |
| ½ | teaspoon | Vanilla extract |
| 1 | hour. 8 to 10 servings. | |
Directions
FUDGE NUT GLAZE
Heat oven to 350øF. Grease 9-inch round baking pan; line bottom with wax paper. Grease paper; flour paper and pan. In large bowl, stir together flour, sugar, cocoa, instant coffee, baking soda and salt.
Add butter, sour cream, egg and vanilla; beat on low speed of electric mixer until blended. Increase speed to medium; beat 3 minutes. Pour batter into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper.
Cool completely. Prepare FUDGE NUT GLAZE. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides.
Arrange nuts in decorative design on top. Refrigerate until glaze is firm, about
FUDGE NUT GLAZE: In small saucepan, combine ingredients except nuts and vanilla. Cook over medium heat, stirring constantly, until mixture boils. Continue to cook, stirring constantly, 5 minutes.
Remove from heat. Cool 10 minutes; stir in nuts and vanilla.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master recipe format courtesy of Karen Mintzias]