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Macadamia Fudge Cake




Source of Recipe


Good Housekeeping


List of Ingredients




1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup butter or margarine, softened (1 stick)
1/4 cup cocoa
1 1/2 tsp. instant coffee powder or granules
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 egg
Macadamia Fudge Topping (below)

Recipe



Preheat oven to 350ºF. Grease 9-in. round cake pan. Line bottom of pan with waxed paper and grease paper.

In large bowl with mixer at low speed beat all ingredients except macadamia fudge topping until blended; occasionally scraping bowl with rubber spatula. Pour batter in to prepared pan.

Bake 30 to 35 minutes until toothpick inserted in center comes out clean.

Cool cake in pan on wire rack 10 minutes. Remove cake from pan; discard wax paper. Cool cake completely on wire rack.

When cake is cool, prepare macadamia fudge topping.

Place cake on plate. Quickly pour topping evenly over top of cake allowing some of the topping to run down sides.

Refrigerate cake until topping is firm; about 1 hour.

Macadamia Fudge Topping:

In 2 qt. saucepan over medium-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tbsp. butter or margarine, 1 tbsp. corn syrup and 4 squares semisweet chocolate to boiling, stirring constantly. Reduce heat to medium. Cook 5 minutes, stirring constantly. Remove saucepan from heat. Stir in 1 tsp. vanilla extract. Cool chocolate mixture slightly; about 10 minutes. Stir in one (1) 7-oz. jar macadamia nuts.

Makes 12 servings.