Holiday Fudge Torte

By melissawelch

Ingredients

• 1 cup all-purpose flour
• 3/4 cup sugar
• 1/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons powdered instant coffee
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) butter or margarine, softened
• 3/4 cup dairy sour cream
• 1 egg
• 1/2 teaspoon vanilla extract
• FUDGE NUT GLAZE(recipe follows)
• FUDGE NUT GLAZE
• 1/2 cup whipping cream
• 1/4 cup sugar
• 1 tablespoon butter
• 1-1/2 teaspoons light corn syrup
• 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi- Sweet Chocolate Chips
• 3/4 cup hazelnuts, macadamia nuts or pecans
• 1/2 teaspoon vanilla extract

Preparation

Step 1

1. Heat oven to 350°F. 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 electric mixer until blended. Increase speed to medium; beat 3 minutes. Spread batter in 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 torte on serving plate; pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. 8 to 10 servings.

FUDGE NUT GLAZE

Combine all ingredients except nuts and vanilla in small saucepan. 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.