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Macadamia-Fudge Cake

Yield 1 (9-inch) cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 3/4 cup sugar
  • 1 large egg
  • 3/4 cup sour cream
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Macadamia-Fudge Topping
  • Garnish: toasted macadamia nuts

How to Make It

  1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating until blended. Add egg, sour cream, and vanilla; beat well.

  2. Combine flour and next 5 ingredients; gradually add to butter mixture, beating until blended. Pour batter into a greased, wax paper-lined 9-inch pan.

  3. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; let cool on a wire rack 10 minutes. Pour Macadamia-Fudge Topping over cake. Chill until ready to serve. Garnish, if desired.