1 c. all purpose flour
3/4 c. sugar
3/4 c. sour cream
1/2 c. butter, softened (1 stick)
1/4 c. cocoa
1 1/2 tsp. instant coffee powder or granules
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 egg
Macadamia-Fudge Topping (below)

Prepare 3 hours before serving or a day ahead. Preheat oven to 350 degrees. Grease 9 inch round cake pan: line bottom of pan with waxed paper and grease paper. In large bowl with mixer at low speed, beat all ingredients except Topping until blended, occasionally scraping bowl with rubber spatula.

Pour batter into prepared pan. Bake 30-35 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. When cake is cool, prepare 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, about 1 hour. Makes 12 servings.

MACADAMIA-FUDGE TOPPING:

In 2 quart saucepan over medium high heat, heat 1 cup heavy or whipping cream, 1/2 cup sugar, 2 tablespoons butter (1/4 stick), 1 tablespoon corn syrup, and 4 squares semi-sweet 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 1 (7 ounce) jar macadamia nuts.