Super Moist Mocha Cream Cake
January 25, 2015
Categories: Desserts, Cakes, 13x9 Sheet, Dairy, Nuts/Seeds, Pecan, North American, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Potluck, Winter, Oven Bake, Stove Top, Vegetarian, Make it from scratch, Chocolate, Sour Cream, Kosher Dairy more
"My MIL's recipe -- Another cake from the great state of Texas that my family has enjoyed for over 40 years. NOTE: Feel free to make this cake the day before you plan to serve; 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!"
- CHOCOLATE FROSTING
- Serving Size: 1 (171.1 g)
- Calories 609.8
- Total Fat - 26.2 g
- Saturated Fat - 13.8 g
- Cholesterol - 90.5 mg
- Sodium - 347.1 mg
- Total Carbohydrate - 92.5 g
- Dietary Fiber - 2.1 g
- Sugars - 75.4 g
- Protein - 6.4 g
- Calcium - 55.7 mg
- Iron - 1.2 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
FOR THE CAKE
Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
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.
Pour into greased and floured 9x13-inch pan, or spray pan with cooking spray containing flour; bake in preheated oven for 30-35 minutes. Frost while still warm.
Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
FOR THE CHOCOLATE FROSTING
In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside.
In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
Remove from heat and add confectioners sugar. Beat well.
Add vanilla and chopped TOASTED pecans.
Spread on cake while still warm.
Tips & Variations
- Baking spray containing flour
- 13x9 baking dish or two 9-inch cake pans