Servings: 8-10
Ingredients:
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup unsweetened cocoa
1 1/2 teaspoons powdered instant coffee
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick/4 oz/113g) butter or margarine, softened
3/4 cup dairy sour cream
1 egg
1/2 teaspoon vanilla extract
Fudge Nut Glaze (recipe follows)
Instructions:
1. Heat oven to 350°F (180 C). Grease 9-inch round baking pan; line bottom with wax paper. Grease paper; flour paper and pan.
2. Stir together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium; beat 3 minutes. Pour batter into prepared pan.
3. 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.
4. Prepare Fudge Nut Glaze. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte.
Makes 8-10 servings.
Fudge Nut Glaze
Ingredients
1/2 cup whipping cream
1/4 cup granulated sugar
1 tablespoon butter
1-1/2 teaspoons light corn syrup
1/3 cup semi-sweet chocolate chips
3/4 cup chopped hazelnuts, macadamia nuts or pecans
1/2 teaspoon vanilla extract
1. Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring constantly, 5 minutes. Remove from heat.
2. Cool 10 minutes; stir in nuts and vanilla.
Source: Hershey's
Date: November 15, 2004