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Holiday Fudge Cake

By: VICKI730  
"Makes one 9 inch chocolate cake with nutty fudge topping. Substitute your favorite nuts for the pecans in the topping and garnish."

Rating: This weblink has been rated 9 times with an average star rating of 4.8 Read Reviews (9)

Rate/Review | 351 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
40 Min
Cook Time:
30 Min
Ready In:
4 Hrs

Servings  (Help)

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Original Recipe Yield 1 - 9 inch round pan
 

Ingredients

  • 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

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 405 | Total Fat: 28.1g | Cholesterol: 73mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 30, 2005 by SHERMON 
I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2007 by Karen 
This cake was wonderful, very chocolatey. The glaze was the best tasting I have used. Usually... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2006 by jenny 
This cake was fantastic! I make it over and over again and everyone still loves it! It still... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 15, 2006 by Tyler B. 
I made this cake for a family gathering and everyone loved it! I did not use any pecans or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2005 by Bibi 
This cake was an absolute favorite in my family!!!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2009 by ChefMom 
This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2007 by Wilson 
this recipe is DELICIOUS!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 18, 2009 by abeer 
It taste very very good, I doubled the recipe and used sour cream for the fudge with the... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 22, 2008 by kimz11 
I so wanted to love this cake. I did not make any changes to the recipe. The consistency is... MORE

 
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