---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Holiday Fudge Cake
 Categories: Cheesecakes, Chocolate
      Yield: 1 servings
 
      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  Semi-sweet chocolate chips
    3/4 c  Hazelnuts
           Or macadamia nuts
           Or pecans
    1/2 ts Vanilla extract
 
  Recipe by: www.hersheys.com
  Heat oven to 350 degF. 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. JMHershey's  is a registered trademark of
  Hershey Foods Corporation. This recipe may be reprinted
  (with attribution) courtesy of the Hershey Kitchens.
 
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