Holiday Fudge Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
1 cup: All-purpose flour,
3/4 cup: Sugar,
1/4 cup: HERSHEYS Cocoa,
1 1/2 tsp: Powdered instant coffee,
3/4 tsp: Baking soda,
1/4 tsp: Salt,
1/2 cup: Butter or margarine, softened
3/4 cup: Dairy sour cream,
1: Egg,
1/2 tsp: Vanilla extract,
FUDGE NUT GLAZE
1/2 cup: Whipping cream,
1/4 cup: Sugar,
1 tbsp: Butter,
1 1/2 tsp: Light corn syrup,
1/3 cup: HERSHEYS Chocolate Chips, Semi-Sweet
3/4 cup: Hazelnuts or pecans OR- macadamia nuts,
1/2 tsp: Vanilla extract,
Directions:
Heat oven to 350
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.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp
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.
[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted
courtesy of the Hershey Kitchens.]
[Meal-Master recipe format courtesy of Karen Mintzias]
Source from luhu.jp
Tags
Cakes