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Holiday Fudge Cake

Yields:8 to 10 servings
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Recipe Cooking TimePreparation30 minutes
Cooking30 minutes
Ready In2 hours
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Ingredients

1 cup flour, all-purpose
3/4 cup sugar
1/4 cup cocoa powder hershey's
1 1/2 teaspoons instant coffee powdered
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sour cream dairy
1ea egg
1/2 teaspoon vanilla extract
Fudge nut glaze
1/2 cup heavy whipping cream
1/4 cup sugar
1 tablespoon butter
1 1/2 teaspoons corn syrup, light
1/3 cup chocolate chips (semi-sweet)
3/4 cup hazelnuts or macadamia nuts, or pecans
1/2 teaspoon vanilla extract

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.

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Abadoo's Banana Bread

A good standby to keep in the refrigerator,use a slice at a time.