Holiday Fudge Cake

---------- Recipe via Meal-Master (tm) v8.05

Title: Holiday Fudge Cake
Categories: Cheesecakes, Chocolate
Yield: 1 servings

1 c All-purpose flour
3/4 c Sugar
1/4 c Hershey's cocoa
1 1/2 ts Powdered instant coffee
3/4 ts Baking soda
1/4 ts Salt
1/2 c Butter or margarine;
-softened
3/4 c Dairy sour cream
1 Egg
1/2 ts Vanilla extract
Fudge nut glaze:
1/2 c Whipping cream
1/4 c Sugar
1 tb Butter
1 1/2 ts Light corn syrup
1/3 c Semi-sweet chocolate chips
3/4 c Hazelnuts
Or macadamia nuts
Or pecans
1/2 ts Vanilla extract

Recipe by: www.hersheys.com
Heat oven to 350 degF. 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. JMHershey's is a registered trademark of
Hershey Foods Corporation. This recipe may be reprinted
(with attribution) courtesy of the Hershey Kitchens.

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