Hershey's Holiday Fudge Torte

This is sooo good and rich. My mom always says that we have to make this every year for our family New Year's party. This year I made two of them, but, for some reason, one's batter came out creamier and lighter than the other, but I don't understand how that happened because I was so careful making them. Oh well...I make mistakes all of the time. They seemed to taste the same.

The glaze is to die for.

See? One came out lighter than the other:



RECIPE for ONE TORTE (original recipe from the 2001 Hershey's Holiday Collection):

1 cup all-purpose flour
3/4 cup sugar
1/4 cup Hershey's cocoa (you don't have to use Hershey's of course; I didn't)
1 1/2 tsp powdered instant coffee
3/4 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter (softened)
3/4 cup dairy sour cream (or 8 oz.)
1 egg
1/2 tsp vanilla extract
Fudge nut glaze (recipe below)

1. Heat oven to 350 degrees F
2. Grease 9-inch round baking pan; line bottom with wax paper
3. Grease paper
4. Flour paper and pan
5. Stir together flour, sugar, cocoa, instant coffee, baking soda, & salt in large bowl
6. Add butter, sour cream, egg, & vanilla
7. Beat on low speed of mixer until blended (I did this one by hand 'cause we can't find our mixer)
8. Increase speed to medium & beat 3 minutes
9. Pour batter into prepared pan
10. Bake 30-35 minutes or until toothpick comes out clean
11. Cool 10 minutes & then remove from pan to wire rack
12. Gently peel off wax paper & cool COMPLETELY
13. Prepare fudge nut glaze (recipe below).
14. Place cake on serving plate
15. Pour glaze evenly over cake, allowing some to run down sides (I let it all drizzle down)
16. Refrigerate until glaze is firm (~1 hour)

FUDGE NUT GLAZE RECIPE:

1/2 cup whipping cream
1/4 cup sugar
1 tablespoon butter
1 1/2 tsp light corn syrup
1/3 cup Hershey's semi-sweet chocolate chips (I didn't use Hershey's)
3/4 cup hazelnuts, macadamia nuts, or pecans (I excluded the nuts this time)
1/2 tsp vanilla extract

1. Combine all ingredients except nuts and vanilla in small saucepan
2. Cook over medium heat, stirring constantly, until mixture boils
3. Cook, stirring constantly, for five minutes
4. Remove from heat
5. Cool 10 minutes
6. Stir in nuts & vanilla