Monday, August 26, 2013

Macadamia Fudge Cake

First, I have to apologize..... I haven't posted a recipe in over a month.  We just took two girls to college last week and preschool started this week.  It has been a crazy time!  No excuses - just didn't do it.  I will post cute apartment/dorm room pics later.

But, onto important things......  This Macadamia Fudge Cake is awesome - serve with fresh whipped cream or Reddi-Wip and your family and guests will love you.  It is easy and it LOOKS fabulous!  Make this for your next gathering!

Macadamia Fudge Cake

1 cup all purpose flour
¾ cup sugar
¼ cup unsweetened cocoa powder
1 ½ tsp. instant coffee granules
½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
¾ cup sour cream
½ cup butter, softened
½ tsp. vanilla
1 egg


½ cup sugar
4 oz. (4 squares) semi-sweet chocolate
1 cup whipping cream
2 Tbsp. butter
1 Tbsp. corn syrup
1 tsp. vanilla
1 (7 oz.) jar macadamia nuts, halved or slightly chopped

Heat oven to 350.  Line the bottom of a 9 inch round cake pan with wax paper.  I use a spring form pan.  Spray the paper with PAM.  Combine all ingredients for the cake in a large bowl, mix at low speed until well blended.  Pour batter into prepared pan.  Bake at 350 for 30 – 35 minutes or until toothpick inserted comes out clean.  Cool cake 10 minutes on wire rack.  Removed cake from pan; cool completely on rack. 

For topping, combine sugar, chocolate, cream, butter and corn syrup in medium saucepan over medium heat; stirring constantly until mixture boils.  Continue stirring and reduce heat; cook 5 minutes.  Remove from heat and stir in vanilla.  Cool mixture 10 minutes, stir in nuts. (I reserve a few to sprinkle on top).  Place cooled cake on serving plate.  Pour topping evenly over cake.  Sprinkle reserved nuts on top.  Serve with homemade whipping cream.  

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