Recipes

Make this Halloween the most delicious one yet!

Things You'll Need

  • 1 cup all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons powdered instant coffee
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup dairy sour cream
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • FUDGE NUT GLAZE (recipe follows)

How to Make

  • 1. Heat oven to 350°F. Grease 9-inch round baking pan; line bottom with wax paper. Grease paper; flour paper and pan.
  • 2. Stir together flour, sugar, cocoa, instant coffee, baking soda and salt in large bowl. Add butter, sour cream, egg and vanilla; beat on low speed of electric mixer until blended. Increase speed to medium; beat 3 minutes. Spread batter in prepared pan.
  • 3. 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.
  • 4. Prepare FUDGE NUT GLAZE. Place torte on serving plate; pour glaze evenly over top, allowing some to run down sides. Refrigerate until glaze is firm, about 1 hour. Cover; refrigerate leftover torte. 10 to 12 servings.
  • FUDGE NUT GLAZE
  • 1/2 cup whipping cream
  • 1/4 cup sugar
  • 1 tablespoon butter
  • 1-1/2 teaspoons light corn syrup
  • 1/3 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi- Sweet Chocolate Chips
  • 3/4 cup hazelnuts, macadamia nuts or pecans
  • 1/2 teaspoon vanilla extract
  • Combine all ingredients except nuts and vanilla in small saucepan. 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.