Holiday Fudge Cake Recipe
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Holiday Fudge Cake
1 cup All-purpose flour
3/4 cup Sugar
1/4 cup HERSHEY'S Cocoa
1 1/2 tsp Powdered instant coffee
3/4 tsp Baking soda
1/4 tsp Salt
1/2 cup Butter or margarine softened
3/4 cup Dairy sour cream
1 Egg
1/2 tsp Vanilla extract
FUDGE NUT GLAZE
1/2 cup Whipping cream
1/4 cup Sugar
1 tbsp Butter
1 1/2 tsp Light corn syrup
1/3 cup HERSHEY'S Chocolate Chips
-(Semi-Sweet)
3/4 cup Hazelnuts or pecans
-OR- macadamia nuts
1/2 tsp Vanilla extract
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
1 hour. 8 to 10 servings.
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]
Serves: 1 |
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