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Fudge Torte Recipe

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This recipe for Fudge Torte is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. all-purpose flour
3/4 C. sugar
1/4 C. Hershey cocoa
1 1/2 tsp. powdered instant coffee
3/4 tsp. baking soda
1/2 C. butter, softened
3/4 C. sour cream
1 egg
1/2 tsp. vanilla extract
FUDGE NUT GLAZE:
1/2 C. whipping cream
1/4 C. sugar
1 T. butter
1 1/2 tsp. light corn syrup
1/3 C. semisweet chocolate chips
3/4 C. pecans, chopped
1/2 tsp. vanilla extract
Directions:
Directions:
Heat oven to 350º. Grease 9" round baking pan; line bottom with wax paper. Grease paper; flour paper and pan. Stir together flour, sugar, cocoa, instant coffee, baking soda and salt in a large bowl. Add butter, sour cream egg and vanilla; beat on low speed of mixer until blended. Increase speed to medium; beat 3 minutes. Pour batter into prepared pan. Bake 30 minutes or until toothpick inserted in center come out clean. Cool 10 minutes. Remove from pan to wire rack; gently peel off wax paper. Cool completely. Prepare Fudge Nut Glaze. Place cake on serving plate; pour glaze evenly over cake, allowing some to run down. sides. Refrigerate until glaze is firm, about 1 hour.
FUDGE NUT GLAZE: Combine all ingredients except nuts and vanilla in small saucepan. Cook over medium heat, stirring constantly, until mixture boils. Cook, stirring constantly, 5 minutes. Remove from heat. Cool 10 minutes; stir in nuts and vanilla.

 

 

 

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