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Nutrition Facts

Serving Size 1 (157g)

Recipe makes 15 servings

Calories 569
Calories from Fat 257 (45%)
Amount Per Serving %DV
Total Fat 28.6g 44%
Saturated Fat 14.6g 72%
Monounsaturated Fat 9.1g
Polyunsaturated Fat 2.6g
Trans Fat 0.0g
Cholesterol 98mg 32%
Sodium 328mg 13%
Potassium 107mg 3%
Total Carbohydrate 75.6g 25%
Dietary Fiber 1.9g 7%
Sugars 58.5g
Protein 5.3g 10%

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Kerfuffle-Upon-Wincle

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

SERVES 15 (change servings and units)

Ingredients

Cake

Chocolate Frosting

Directions

  1. 1
    Cake:.
  2. 2
    Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
  3. 3
    In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
  4. 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. 5
    Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
  6. 6
    Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
  7. 7
    Chocolate frosting:.
  8. 8
    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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Featured Reviews for This Recipe

From: alicakes

On Jun 20, 2009

This is at least the 12th recipe I've used from RecipeZaar but only my first review. Had to say that I made this recipe for a family party and everyone raved about it. Made it the day before as was suggested and it was delicious. I used about 3 and a third cups of sugar for the icing with a little less milk and cocoa and that was sweet enough for us. Best chocolate cake ever!

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    From: Breezytoo

    On Jan 24, 2009

    Delcious! Made this the night before for a potluck at husbands work last week and cut into squares so people could grab and go and everyone loved it! I kept a couple pieces back for us so I could try and thought it was really good too and very moist! It reminds me a lot of the Texas sheet cakes, only thicker! Thanks for sharing your recipe!

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  • From: ThreeGoodCooks

    On Dec 23, 2008

    My 15 y/o daughter made this for a cake auction at school. It was a hit and made a nice little contribution to her choir fund raiser. We made it as a layer cake and used a homemade fudge frosting. Wow, what a moist and delicious cake! Thanks for sharing the recipe!

    1 person found this review helpful

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  • 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!

    1 person found this review helpful

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  • Read all 8 reviews

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