Holiday Fudge Cake

Name: Holiday Fudge Cake
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: flour; sugar; cocoa powder; instant coffee; baking soda; salt; butter; sour cream; eggs; vanilla extract; heavy whipping cream; sugar; butter; corn syrup, light; chocolate chips (semi-sweet); hazelnuts (filberts); vanilla extract

Submitted by wm1993

YIELD

8 to 10 servings

PREP

30 min

COOK

30 min

READY

2 hrs

Ingredients

CUP ALL-PURPOSE FLOUR

CUP SUGAR

CUP COCOA POWDER
hershey's

1 ½

TEASPOONS INSTANT COFFEE
powdered

TEASPOON BAKING SODA

TEASPOON SALT

CUP BUTTER
or margarine, softened

CUP SOUR CREAM
dairy

1ea

EGGS *

TEASPOON VANILLA EXTRACT

Fudge nut glaze

CUP HEAVY WHIPPING CREAM

CUP SUGAR

TABLESPOON BUTTER

1 ½

TEASPOONS LIGHT CORN SYRUP

⅓

CUP CHOCOLATE CHIPS (SEMI-SWEET) *

CUP HAZELNUTS (FILBERTS)
or macadamia nuts, or pecans

TEASPOON 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.