Holiday Fudge Cake Recipe

Ingredients
<br>- 1 cup all-purpose flour
<br>- ¾ cup white sugar
<br>- ¼ cup unsweetened cocoa powder
<br>- 1 ½ teaspoons instant coffee powder
<br>- ¾ teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- ½ cup butter, softened
<br>- ¾ cup sour cream
<br>- 1  egg
<br>- ½ teaspoon vanilla extract
<br>- ½ cup heavy whipping cream
<br>- ¼ cup white sugar
<br>- 1 tablespoon butter
<br>- 1 ½ teaspoons light corn syrup
<br>- ⅓ cup semisweet chocolate chips
<br>- ¾ cup chopped pecans
<br>- ½ teaspoon vanilla extract
<br>- 10  pecan halves
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
<br>step 2: In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt.  Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.
<br>step 3: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
<br>step 4: To make the Fudge Nut Glaze:  In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips.  Cook over medium heat stirring constantly, until mixture boils.  Continue to cook stirring constantly for 5 minutes.  Remove from heat and cool 10 minutes. Stir in nuts and vanilla.
<br>step 5: Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides.  Arrange nuts on top.  Refrigerate until glaze is firm, about 1 hour.
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Ingredients
- 1 cup all-purpose flour
- ¾ cup white sugar
- ¼ cup unsweetened cocoa powder
- 1 ½ teaspoons instant coffee powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- ¾ cup sour cream
- 1 egg
- ½ teaspoon vanilla extract
- ½ cup heavy whipping cream
- ¼ cup white sugar
- 1 tablespoon butter
- 1 ½ teaspoons light corn syrup
- ⅓ cup semisweet chocolate chips
- ¾ cup chopped pecans
- ½ teaspoon vanilla extract
- 10 pecan halves

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
step 2: In a large bowl stir together flour, 3/4 cup sugar, cocoa, instant coffee, baking soda and salt. Beat in 1/2 cup softened butter, sour cream, egg and 1/2 teaspoon vanilla. Beat on medium speed for 3 minutes. Pour batter into prepared pan.
step 3: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack. Gently peel off parchment paper. Cool completely.
step 4: To make the Fudge Nut Glaze: In a small saucepan combine cream, 1/4 cup sugar, 1 tablespoon butter, corn syrup, chocolate chips. Cook over medium heat stirring constantly, until mixture boils. Continue to cook stirring constantly for 5 minutes. Remove from heat and cool 10 minutes. Stir in nuts and vanilla.
step 5: Place cake on serving plate. Pour glaze evenly over cake, allowing some to run down sides. Arrange nuts on top. Refrigerate until glaze is firm, about 1 hour.

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