Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers |
|
 |
Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 15 |
|
My MIL's recipe - Another cake from the great state of Texas that my family has enjoyed for about 40 years - This cake is made with more butter, and 1 cup of sour cream, instead of the 1/2 cup called for in most recipes here on Zaar. ******NOTE: Feel free to make this cake the day before you plan to serve - as some of the reviewers have mentioned, it is even better the day after baking! ****** Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes! Ingredients:
1 cup brewed coffee |
1 cup butter (two sticks equal 1/2 pound) |
5 tablespoons cocoa |
2 cups flour |
2 cups sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 eggs (beaten) |
1 cup sour cream (one 8-ounce container) |
1 teaspoon vanilla |
1/2 cup butter (one stick) |
6 tablespoons milk |
6 tablespoons cocoa |
1 dash salt |
4 cups confectioners' sugar (one pound box, sifted) |
1 teaspoon vanilla |
1 cup pecans (toasted in a dry hot iron skillet, then chopped) |
Directions:
1. Cake:.
2. Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
3. In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
4. In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.
5. Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
6. Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
7. Chocolate frosting:.
8. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
9. In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
10. Remove from heat and add confectioners sugar ~ beating well.
11. Add vanilla and chopped TOASTED pecans.
12. Spread on cake while still warm.
|
|