Holiday Fudge Cake

• Add to Cookbook
• Add to Menu
• Print Recipe

• Categories
• Baked Goods
• Cake
• Chocolate
• Corn
• Desserts
• Fudge
• Pecan
• Sweets and Desserts

Ingredients

Directions

Heat oven to 350 degrees F.

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.