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Holiday Fudge Torte




Source of Recipe


Easy Home Cooking


List of Ingredients




1 cup all-purpose flour
3/4 cup sugar
1/4 cup cocoa
1 1/2 tsp instant coffee
3/4 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened
3/4 cup 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 semi-sweet chocoloate chips
3/4 cup chopped hazelnuts, macadamia nuts or pecans
1/2 tsp vanilla extract

Recipe



Heat oven to 350°. Grease 9-inch round baking pan; line bottom with wax paper. Grease and flour paper and sides of pan.

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.

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.

Combine all of glaze ingredients except nuts and vanilla in a small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring constantly for 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.

Place cake on serving plater; pour glaze evenly over cake, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte.