1 c. all-purpose 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 powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/4 tsp. salt
1 egg

Preheat oven to 350 degrees. Grease 9 inch cake pan; line bottom of pan with waxed paper and grease paper.

In large bowl, with mixer at low speed, beat all ingredients (except fudge topping) until well blended.

Pour into prepared pan. Bake 350 degrees for 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 fudge topping. Place cake on plate; quickly pouring 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, 490 calories per serving.

MACADAMIA FUDGE TOPPING:

In 2 quart saucepan over medium high heat, mix:

1 c. heavy cream
1/2 c. sugar
2 tbsp. butter (1/4 stick)
1 tbsp. corn syrup
4 sq. semi-sweet chocolate

Heat to boiling, stirring constantly. Reduce heat to medium; cook 5 minutes stirring constantly. Remove pan from heat; stir in 1 teaspoon vanilla extract. Cool chocolate mixture slightly, about 10 minutes. Stir in one 7 ounce jar macadamia nuts.