MACADAMIA FUDGE CAKE

Macadamia Fudge Cake image

Meet the Cook: Our daughter (we also have a grown son and a grandson) and her husband operate a cookie factory in Hawaii. After she sent a big supply of macadamia nuts, I came up with this cake I make for church dinners and ladies lunches. -Marguerite Gough, Salida, Colorado

Provided by Taste of Home

Time 1h

Yield 8-10 servings.

Number Of Ingredients 19

Ingredients

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

Steps:

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 : Calories 585 calories, Fat 41g fat (18g saturated fat), Cholesterol 86mg cholesterol, Sodium 340mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.