Holiday Fudge Cake Recipe - Allrecipes.com
  • READY IN 4 hr

Holiday Fudge Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round pan Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    4 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2005

I made this cake for Christmas and it was a hit. On top of that, it was easy to make. I have already filed it away and plan to make it again.

 
Most Helpful Critical Review
Jul 22, 2008

I so wanted to love this cake. I did not make any changes to the recipe. The consistency is good, the glaze is good, and the cake is moist. Unfortunatley, I just didn't like the flavor of the cake. The rest of my family are die-hard chocolate lovers, and they didn't care for it either. Sorry.

 

12 Ratings

Oct 08, 2007

This cake was wonderful, very chocolatey. The glaze was the best tasting I have used. Usually I make a 2 layer cake & end up throwing half of it away (its just me and my husband). This is the perfect size. I know, who would throw away chocolate? Thanks for the great recipe. Karen

 
Oct 15, 2006

I made this cake for a family gathering and everyone loved it! I did not use any pecans or nuts. It still tasted great! I am planning on making it again! Thanks for this recipe!!!

 
Jun 05, 2009

This is a delicious, moist cake. Perfect for fudge-lovers. I left the coffee out, since we do not drink it and didn't have any in the house. It tastes great warm and fresh too, if you don't have time to chill it before serving.

 
Nov 04, 2006

This cake was fantastic! I make it over and over again and everyone still loves it! It still tastes good without the pecans, if that isn't a favorite in your family. Enjoy!

 
Nov 20, 2005

This cake was an absolute favorite in my family!!!!!

 
Jun 28, 2007

this recipe is DELICIOUS!!!

 

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Nutrition

  • Calories
  • 403 kcal
  • 20%
  • Carbohydrates
  • 37.6 g
  • 12%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 27.9 g
  • 43%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 249 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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