Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 3/4 cup granulated sugar

  3. 1/4 cup HERSHEY'S Cocoa

  4. 1 1/2 teaspoons powdered instant coffee

  5. 3/4 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1/2 cup butter or margarine, softened

  8. 3/4 cup dairy sour cream

  9. 1 large egg

  10. 1/2 teaspoon vanilla extract FUDGE NUT GLAZE (recipe follows) FUDGE NUT GLAZE :

  11. 1/2 cup whipping cream

  12. 1/4 cup granulated sugar

  13. 1 tablespoon butter

  14. 1 1/2 teaspoons light corn syrup

  15. 1/3 cup HERSHEY'S Semi-Sweet Chocolate Chips

  16. 3/4 cup hazelnuts, macadamia nuts or pecans

  17. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F (175°C). 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. 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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