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Chocolate Macadamia Nut Torte

From Ann Romney's collection

Prep
Cook
Serves 10people
Ingredients
1
cup flour
3/4
cup sugar
3/4
cup sour cream
1/2
cup butter, softened
1/4
cup unsweetened cocoa
1 1/2
instant coffee (optional)
1/2
tsp baking soda
1/2
tsp baking powder
1/2
tsp vanilla extract
1/4
tsp salt
1
egg
fudge ropping
1
cup heavy cream
1/2
cup sugar
2
tbsp butter
4
ozs semisweet chocolate
1
tsp vanilla extract
1
(7 oz) jar macadamia nuts
Directions
1.
Preheat oven to 350 F. Grease a 9-inch round cake pan and line bottom with parchment paper. In a large bowl, beat all ingredients until well blended. Pour into prepared pan and bake 30 minutes or until cake tests done. Cool. Invert onto serving plate and top with Fudge Topping.
2.
In a 2-quart saucepan over medium-high heat, combine cream, sugar, butter, and chocolate and bring to a boil, stirring constantly. Reduce heat to medium and cook 5 minutes more, stirring constantly. Remove from heat and stir in vanilla. Put water and ice in a large mixing bowl. Place pan in bowl and stir until mixture is of spreadable consistency. Stir in nuts. Pour topping evenly over cake, allowing some to run down the sides. The trick is to make sure it is not too runny; let cool to desired consistency before spreading on cake.

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