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    Holiday Fudge Cake


    Source of Recipe


    www

    Recipe Introduction


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


    1 cup all-purpose flour
    3/4 cup white sugar
    1/4 cup unsweetened cocoa powder
    1 1/2 teaspoons instant coffee powder
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter, softened
    3/4 cup sour cream
    1 egg
    1/2 teaspoon vanilla extract
    1/2 cup heavy whipping cream
    1/4 cup white sugar
    1 tablespoon butter
    1 1/2 teaspoons light corn syrup
    1/3 cup semisweet chocolate chips
    3/4 cup chopped pecans
    1/2 teaspoon vanilla extract
    10 pecan halves

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


    Makes 10 servings




 

 

 


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