Super Moist Mocha Cream Cake

Prep Time
Cook Time
Ready In

"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!"

Original recipe yields 16 servings


  • 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


Step 1

Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.

Step 2

In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.

Step 3

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.

Step 4

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.

Step 5

Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.


Step 6

In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside.

Step 7

In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.

Step 8

Remove from heat and add confectioners sugar. Beat well.

Step 9

Add vanilla and chopped TOASTED pecans.

Step 10

Spread on cake while still warm.

Tips & Variations

  • Baking spray containing flour
  • 13x9 baking dish or two 9-inch cake pans


dienia b

if you like coffee and chocolate this cake is for you very good cake mr picky loved it

review by:
(26 Apr 2015)