Holiday Fudge Cake
Yield
8 to 10 servingsPrep
30 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ¾ | cup |
sugar
|
|
| ¼ | cup |
cocoa powder
hershey's |
|
| 1 ½ | teaspoons |
instant coffee
powdered |
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
butter
or margarine, softened |
|
| ¾ | cup |
sour cream
dairy |
|
| 1ea |
eggs
|
*
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Fudge nut glaze | |||
| ½ | cup |
heavy whipping cream
|
|
| ¼ | cup |
sugar
|
|
| 1 | tablespoon |
butter
|
|
| 1 ½ | teaspoons |
light corn syrup
|
|
| ⅓ | cup |
chocolate chips (semi-sweet)
|
*
|
| ¾ | cup |
hazelnuts (filberts)
or macadamia nuts, or pecans |
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 177 | ml |
sugar
|
|
| 59 | ml |
cocoa powder
hershey's |
|
| 7.5 | ml |
instant coffee
powdered |
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
butter
or margarine, softened |
|
| 177 | ml |
sour cream
dairy |
|
|
eggs
|
*
|
||
| 2.5 | ml |
vanilla extract
|
|
| Fudge nut glaze | |||
| 118 | ml |
heavy whipping cream
|
|
| 59 | ml |
sugar
|
|
| 15 | ml |
butter
|
|
| 7.5 | ml |
light corn syrup
|
|
| 79 | ml |
chocolate chips (semi-sweet)
|
*
|
| 177 | ml |
hazelnuts (filberts)
or macadamia nuts, or pecans |
|
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃).
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.
