Super Moist Mocha Cream Cake
Recipe: #17005
January 25, 2015
Categories: Desserts, Cakes, Pecan, Southern, Baby Shower, Birthday, Fathers Day, Game/Sports Day, Potluck, Oven Bake, Vegetarian, 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!"
Ingredients
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- CHOCOLATE FROSTING
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Nutritional
- 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 by Step Method
FOR THE CAKE
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.
FOR THE CHOCOLATE FROSTING
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
- Baking spray containing flour
- 13x9 baking dish or two 9-inch cake pans