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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (157g) Recipe makes 15 servings |
||
| Calories 563 | ||
| Calories from Fat 259 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 28.8g | 44% | |
| Saturated Fat 14.9g | 74% | |
| Monounsaturated Fat 9.3g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 98mg | 32% | |
| Sodium 329mg | 13% | |
| Potassium 167mg | 4% | |
| Total Carbohydrate 75.5g | 25% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 58.6g | ||
| Protein 5.3g | 10% | |
Super Moist Mocha Cream Cake -- Make Me for Your Loved Ones!
By: Kerfuffle-Upon-Wincle
Feb 8, 2008
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!!! ******
SERVES 15
Ingredients
Cake
- 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
Chocolate Frosting
- 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 (chopped)
Directions
1
Cake directions:.2
Preheat oven to 325 degrees for pyrex, or 350 degrees 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 9" x 13" pan; bake in preheated oven for 30-35 minutes. Frost while still warm.6
Chocolate frosting directions:.7
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 ~ beating well. Add vanilla and chopped pecans. Spread on cake while still warm.
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- Course > Desserts > Cakes > Fillings & Frostings
- Main Ingredient > Chocolate
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Mixer
- Preparation > Number of Servings > For Large Groups
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Occasion > To Go... > Potluck
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: cookingmother
On Aug 6, 2008
This is the moistest cake I have ever made. I didn't make the frosting, the cake is delicious without it. Thanks so much for sharing!
From: Chef #822147
On Apr 20, 2008
This recipe takes double the time to bake than stated in recipe for pyrex pan at 325. at 35 minutes the center was still very loose. Took 1 hour to fully bake through. I added 1/4 cup prepared cooled coffee to make frosting also "mocha."
From: DDW
On Feb 24, 2008
Thanks for the recomendation -this was a very tasty chocolate cake with yummy frosting. I found that the flavor and moistness really shines through on the day after baking. Good the first day - even better on the 2nd.
From: AggieMom
On Feb 15, 2008
oh, my! We were so impressed with the incredible taste of this cake. It is so moist and the icing is not overly sweet (that was a surprise since it is a fudge type icing) It was perfect. I toasted the pecans before stirring into the icing and loved the toasted nut flavor with the icing. Topped the cake with whole strawberries...one on each square of cake. We tried it for Valentine;s day and it was a huge hit...at least with this Texas family. It was even more moist and flavorful the next day. I used Watkin's vanilla nut extract in cake and icing and made a cup of strong coffee with instant granuals. This is an outstanding cake. Thank you for sharing. It reminded me oa a coke cake. Just loved it.
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