Macadamia Fudge Cake

Macadamia Fudge Cake

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 teaspoons instant coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 egg

Macadamia Fudge Topping below

Preheat oven to 350 degrees F. 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 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 quart saucepan over medium-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter or margarine, 1 tablespoon 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 teaspoon vanilla extract. Cool chocolate mixture slightly; about 10 minutes. Stir in 1 7 ounce jar macadamia nuts.

Makes 12 servings.
Source Good Housekeeping