Macadamia Fudge Gateau
|All purpose flour||1 Cup (16 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Sour cream||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Cocoa||1⁄4 Cup (4 tbs)|
|Instant coffee||1 1⁄2 Teaspoon (Granules / Powder)|
|Baking soda||1⁄2 Teaspoon|
|Baking powder||12 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Macadamia fudge topping||1 Cup (16 tbs)|
1. Preheat oven to 350°F. Grease 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 rack.
4. When cake is cool, prepare Macadamia-Fudge Topping. Place cake on plate; quickly pour topping evenly over cake, allowing some topping to run down side. Refrigerate cake until topping is firm, about 1 hour.