Created by Kerfuffle-Upon-Wincle (KUW) on January 25, 2015
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.