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Macadamia Fudge Cake

 Macadamia Fudge Cake
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
8-10 ServingsPrep: 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.

2 of 2

Macadamia Fudge Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 piece) equals 585 calories, 41 g fat (18 g saturated fat), 86 mg cholesterol, 340 mg sodium, 53 g carbohydrate, 3 g fiber, 6 g protein.