Title: Holiday Fudge Cake
Categories: Cake
Yield: 1 Cake

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	HERSHEY'S Chocolate Chips (Semi-Sweet)
3/4	c	Hazelnuts or pecans OR- macadamia nuts
1/2	ts	Vanilla extract

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. 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]

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