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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.
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