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Fudge Torte Recipe

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This recipe for Fudge Torte, by , is from The Massey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Valerie Rodriguez


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
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

Heat oven to 350. 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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