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Macadamia Nut Fudge Cake Recipe

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This recipe for Macadamia Nut Fudge Cake, by , is from The Calabro Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Carroll
Added: Friday, March 21, 2008


1 C Flour
3/4 C Sugar
3/4 C Sour Cream1/2 C Sour Cream
1/2 C Butter (1 stick softened)
1/4 C Baking Cocoa
1 1/2 tsp. Instant Coffee
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Salt
1 Egg

Fudge Topping:
1 C Heavy Cream
1/2 C Sugar
2 Tbsp. Butter (1/4 stick)
1 Tbsp Corn Syrup
4 Squares Semisweet Chocolate
1 tsp. Vanilla
7 oz. jar Macadamia Nuts

In a large bowl, beat all cake ingredients. Pour into a greased and floured pan. Bake at 350 degrees for 30-35 minutes until toothpick comes out clean. Cool completely before pouring topping over it.

Fudge Topping - Heat first five ingredients to boiling, stirring constantly. Lower to medium heat; cook 5 minutes. Remove pan from heat and stir in 1 tsp. vanilla. Cool 10 minutes and stir in 7 oz. Macadamia nuts.

Pour topping over cooled cake and refrigerate cake about 1 hour until topping is firm.

Personal Notes:
Personal Notes:
Cake can be made ahead, with or without topping, and frozen! I usually make 2 cakes at a time by doubling the recipe. If doubling the reciped, cook the topping for 10 minutes.




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