Holiday Fudge Cake

1 cup all-purpose flour
3/4 cup sugar
1/4 cup hershey’s cocoa
1 1/2 teaspoon powdered instant coffee
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter; softened
3/4 cup sour cream
1 egg
1/2 teaspoon vanilla

1/2 cup whipping cream
1/4 cup sugar
1 tablespoon butter
1 1/2 teaspoon light corn syrup
1/3 cup hershey’s semi-sweet chocolate chip
3/4 cup pecans; chopped
1/2 teaspoon vanilla

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.

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.

Source: Hershey

8 servings


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