---------- Recipe via Meal-Master (tm) v8.05
       Title: Holiday Fudge Cake
  Categories: Cheesecakes, Chocolate
       Yield: 1 servings
       1 c  All-purpose flour
     3/4 c  Sugar
     1/4 c  Hershey’s cocoa
   1 1/2 ts Powdered instant coffee
     3/4 ts Baking soda
     1/4 ts Salt
     1/2 c  Butter or margarine;
     3/4 c  Dairy sour cream
       1    Egg
     1/2 ts Vanilla extract
            Fudge nut glaze:
     1/2 c  Whipping cream
     1/4 c  Sugar
       1 tb Butter
   1 1/2 ts Light corn syrup
     1/3 c  Semi-sweet chocolate chips
     3/4 c  Hazelnuts
            Or macadamia nuts
            Or pecans
     1/2 ts Vanilla extract
   Recipe by: www.hersheys.com
   Heat oven to 350 degF. Grease 9-inch round baking pan; line
   bottom with wax paper. Grease paper; flour paper and pan.
   In large bowl, stir together flour, sugar, cocoa, instant
   coffee, baking soda and salt. Add butter, sour cream, egg
   and vanilla; beat on low speed of electric mixer until
   blended. Increase speed to medium; beat 3 minutes. Pour
   batter into prepared pan. Bake 30 to 35 minutes or until
   wooden pick inserted in center comes 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. Arrange nuts in decorative design
   on top. Refrigerate until glaze is firm, about 1 hour. 8 to
        10    servings.
   In small saucepan, combine ingredients except nuts and
   vanilla. Cook over medium heat, stirring constantly, until
   mixture boils. Continue to cook, stirring constantly, 5
   minutes. Remove from heat. Cool 10 minutes; stir in nuts
   and vanilla. JMHershey’s  is a registered trademark of
   Hershey Foods Corporation. This recipe may be reprinted
   (with attribution) courtesy of the Hershey Kitchens.