Macadamia-Fudge Cake

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.5 cup butter softened
• 1 large eggs 
• 1 cup flour all-purpose
• 8 servings macadamia-fudge topping 
• 1 teaspoon coffee granules instant
• 8 servings garnish: macadamia nuts toasted
• 0.3 teaspoon salt 
• 0.8 cup cup heavy whipping cream sour
• 0.8 cup sugar 
• 3 tablespoons cocoa unsweetened
• 0.5 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• wire rack
• hand mixer
• wax paper

Directions

1. Beat butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating until blended.
2. Add egg, sour cream, and vanilla; beat well.
3. Combine flour and next 5 ingredients; gradually add to butter mixture, beating until blended.
4. Pour batter into a greased, wax paper-lined 9-inch pan.
5. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes.
6. Remove from pan; let cool on a wire rack 10 minutes.
7. Pour Macadamia-Fudge Topping over cake. Chill until ready to serve.
8. Garnish, if desired.