Holiday fudge cake

Yield: 1 Cake

Measure 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 \N 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
\N 1 hour. 8 to 10 servings.


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]

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