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)

Heat oven to 350ƒF. 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.

ONE-BOWL BUTTERCREAM FROSTING

One Cup Frosting

3 tablespoons butter or margarine, softened
1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 2 tablespoons Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/4 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa

In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency.
Blend in vanilla.

Two Cup Frosting

6 tablespoons butter or margarine, softened
2-2/3 cup powdered sugar
4 to 6 tablespoons milk
1 teaspoon vanilla extract

Add cocoa depending on desired taste:
Light Flavor: 1/3 cup Hershey's Cocoa or Hershey's European Style Cocoa
Medium Flavor: 1/2 cup Hershey's Cocoa or Hershey's European Style Cocoa
Dark Flavor: 3/4 cup Hershey's Cocoa or Hershey's European Style Cocoa

NOTE: 1 cup frosting will frost top of 13x9-inch cake. 2 cups frosting will fill and frost an 8-or 9-inch two layer
cake.