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Ingredientes
- 1/2 c. butter or possibly margarine softened
- 3/4 c. sugar
- 1 lrg egg
- 3/4 c. lowfat sour cream
- 1/2 tsp vanilla extract
- 1 c. all-purpose flour
- 3 Tbsp. unsweetened cocoa
- 1 tsp instant coffee granules
- 1/2 tsp baking soda
- 1/2 tsp baking pwdr
- 1/4 tsp salt Macadamia-Fudge Topping (see recipe) Toasted macadamia nuts for garnish
Direcciones
- Beat butter at medium speed with an electric mixer till fluffy; gradually add in sugar, beating till blended. Add in egg, lowfat sour cream, and vanilla; beat well.
- Combine flour and next 5 ingredients; gradually add in to butter mix, beating till blended. Pour batter into a greased, wax paper-lined 9-inch pan.
- Bake at 350 degrees for 25 min or possibly till a wooden pick inserted in center comes out clean. Cold in pan 10 min. Remove from pan; let cold on a wire rack 10 min. Pour Macadamia-Fudge Topping over cake. Refrigeratetill ready to serve. Garnish, if you like.
- This recipe yields 1 (9-inch) cake.
- Yield: 1 cake
