Macadamia Fudge Cake

By kayjayjohnson

Ingredients

• TOPPING:
• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 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
• 1 cup (6 ounces) 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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 near 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. Yield: 8-10 servings.