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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 egg |
3/4 cup sour cream |
1/2 teaspoon vanilla extract |
1 cup king arthur unbleached 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:
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.
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