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. —–