HOLIDAY FUDGE CAKE

Holiday Fudge Cake image

Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish.

Provided by VICKI730

Categories Desserts Cakes Holiday Cake Recipes

Time 4h

Yield 10

Number Of Ingredients 18

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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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan and line bottom with parchment paper.
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.
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.
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.
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.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 37.6 g, Cholesterol 69.9 mg, Fat 27.9 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 13.5 g, Sodium 248.8 mg, Sugar 23.9 g