Macadamia Fudge CakeMeet the Cook: Our daughter (we also have a grown son and a grandson) and…
Macadamia Fudge Cake
1/2 cup butter, softened 3/4 cup sugar 1 large egg 3/4 cup sour cream 1/2 teaspoon vanilla extract 1 cup all-purpose flour 1/4 cup baking cocoa 1-1/2 teaspoons instant coffee granules 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt TOPPING: 1 cup semisweet chocolate chips 2/3 cup heavy whipping cream 1/2 cup sugar 2 tablespoons butter 2 tablespoons corn syrup 1 teaspoon vanilla extract 1-1/2 cups coarsely chopped macadamia nuts or almonds
In a large bowl, cream butter and sugar until light and fluffy.
Beat in egg.
Beat in sour cream and vanilla.
Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well.
Pour into a greased and floured 9-in.
round baking pan.
Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly.
Reduce heat to medium; cook and stir for 7 minutes.
Remove from the heat; stir in vanilla.
Cool for 10-15 minutes.
Beat with a wooden spoon until slightly thickened, about 4-5 minutes.
Stir in nuts.
Place cake on a serving plate; pour topping over cake.
Nutrition Facts 1 piece:
- 585 calories, 41g fat (18g saturated fat), 86mg cholesterol, 340mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 6g protein.