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Holiday Fudge Cake

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Recipe

 

Yield

8 to 10 servings

Prep

30 min

Cook

30 min

Ready

2 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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¾ cup sugar
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¼ cup cocoa powder
hershey's
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1 ½ teaspoons instant coffee
powdered
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¾ teaspoon baking soda
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¼ teaspoon salt
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½ cup butter
or margarine, softened
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¾ cup sour cream
dairy
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1ea eggs
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½ teaspoon vanilla extract
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Fudge nut glaze
½ cup heavy whipping cream
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¼ cup sugar
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1 tablespoon butter
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1 ½ teaspoons light corn syrup
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cup chocolate chips (semi-sweet)
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¾ cup hazelnuts (filberts)
or macadamia nuts, or pecans
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½ teaspoon vanilla extract
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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177 ml sugar
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59 ml cocoa powder
hershey's
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7.5 ml instant coffee
powdered
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3.8 ml baking soda
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1.3 ml salt
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118 ml butter
or margarine, softened
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177 ml sour cream
dairy
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eggs
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2.5 ml vanilla extract
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Fudge nut glaze
118 ml heavy whipping cream
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59 ml sugar
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15 ml butter
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7.5 ml light corn syrup
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79 ml chocolate chips (semi-sweet)
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177 ml hazelnuts (filberts)
or macadamia nuts, or pecans
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2.5 ml vanilla extract
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 218g (7.7 oz)
Amount per Serving
Calories 88861% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 30g 152%
Trans Fat 0g
Cholesterol 128mg 43%
Sodium 471mg 20%
Total Carbohydrate 28g 28%
Dietary Fiber 5g 19%
Sugars g
Protein 20g
Vitamin A 30% Vitamin C 3%
Calcium 11% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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