Heat oven to 350°F. 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.

Fudge Nut Glaze: 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.

courtesy of the Hershey Kitchens.]

[Meal-Master recipe format courtesy of Karen Mintzias]