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Macadamia-Fudge Cake




Source of Recipe


Marla


List of Ingredients




1 c. all-purpose flour
3/4 c. sugar
3/4 c. sour cream
1/2 c. butter or margarine (1
stick), softened
1/4 c. 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



Recipe



Preheat oven to 350 degrees. Grease 9-inch 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 into 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 waxed
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 topping to
run down side. Refrigerate cake until topping is firm, about 1
hour.

Makes 12 servings; 490 calories per serving.