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| I forgot to take photos before we devoured both! |
The cake that Peter made me, a Macadamia Nut Fudge Cake, is not only delicious but close to my heart. It was my Daddy's favorite cake, and one that we made for all of his birthdays. It is super easy, although there are a few ingredients that you may not always have on hand, like sour cream, macadamia nuts, and heavy cream.
MACADAMIA-FUDGE CAKE
1 cup all-purpose flour
1 cup all-purpose flour
3/4 cup sugar
3/4 cup sour cream
1/2 cup butter or margarine (1 stick), softened
1/4 cup cocoa
1 and 1/2 teaspoons instant coffee powder or granules
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoonvanilla extract
1/4 teaspoon salt
1 egg
About 3 hours before serving or day ahead:
1. Preheat oven to 350* F. Greese 9-inch round cake pan; line bottom of pan with waxed paper and grease paper.
2. In large bowl with mixer at low speed, beat all ingredients except Macadamia-Fudge Topping until blended, occasionally scraping bowl with rubber spatula.
3. Pour batter into prepared pan. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove cake from pan; discard waxed paper. Cool cake completely on wire rake.
4. When cake is cool, prepare Macadamia-Fudge Topping. Place cake on plate; quickly pour topping evenly over top of cake, allowing some topping to run down side. Refrigerate cake until topping is firm, about1 hour. Makes 12 servings. 490 calories per serving.
For the topping:
In 2-quart saucepan over medium-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter or margarine (1/4 stick), 1 tablespoon corn syrup, and 4 squares semisweet chocolate to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes, stirring constantly. Remove saucepan from heat; stir in 1 teaspoon vanilla extract. Cool chocolate mixture slightly, about 10 minutes. Stir in one 7-ounce jar (unsalted) macadamia nuts.
For the topping:
In 2-quart saucepan over medium-high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter or margarine (1/4 stick), 1 tablespoon corn syrup, and 4 squares semisweet chocolate to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes, stirring constantly. Remove saucepan from heat; stir in 1 teaspoon vanilla extract. Cool chocolate mixture slightly, about 10 minutes. Stir in one 7-ounce jar (unsalted) macadamia nuts.
Picture of Peter and his first cake coming soon.
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