1 c. flour
3/4 c. sugar
3/4 c. sour cream
1/2 c. butter, softened
1/4 c. cocoa
1 1/2 tsp. instant coffee granules
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla
1/4 tsp. salt
1 egg

TOPPING:

1 c. heavy cream or whipping cream
1/2 c. sugar
2 tbsp. butter
1 tbsp. corn syrup
4 oz. semi sweet chocolate bits
7 z. jar macadamia nuts

Preheat oven to 350 degrees; grease 9" round cake pan. Line bottom of pan with wax paper and grease paper.

In large bowl beat all ingredients except topping together on low until blended. Pour batter into prepared pan. Bake 30 to 35 minutes until toothpick inserted comes out clean. Remove from pan and cool completely.

TOPPING: In 2 quart pan heat 1 cup heavy cream (whipping cream), 1/2 cup sugar, 2 tablespoons butter, 1 tablespoon corn syrup and 4 ounces semi sweet chocolate over medium high, stirring constantly. Remove from heat. Stir in vanilla. Cool 10 minutes. Stir in macadamia nuts. Quickly pour over cake. Allowing some time to pour over sides. Refrigerate for 1 hour until topping is firm.