Macadamia Fudge Cake Recipe

5 1 2
Macadamia Fudge Cake Recipe
Macadamia Fudge Cake Recipe photo by Taste of Home
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Macadamia Fudge Cake Recipe

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5 1 2
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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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 30 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 30 min. + cooling Bake: 30 min. + cooling

Ingredients

  • 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
  • TOPPING:
  • 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

Directions

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.
Originally published as Macadamia Fudge Cake in Country Woman November/December 1997, p33

Nutritional Facts

1 piece: 585 calories, 41g fat (18g saturated fat), 86mg cholesterol, 340mg sodium, 53g carbohydrate (38g sugars, 3g fiber), 6g protein.

  • 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
  • TOPPING:
  • 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
  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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Macadamia Fudge Cake in Country Woman November/December 1997, p33

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lurky27 User ID: 1251896 25428
Reviewed Apr. 5, 2009

"This is SUCH a yummy cake! The frosting takes a while to make, but it's worth it! Great for company!

~ Theresa"

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