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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% | |
Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers
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
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 (Toasted in a dry hot iron skillet, then chopped)
Directions
1
Cake:.2
Preheat oven to 325°F for Pyrex, or 350°F 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 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.6
Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.7
Chocolate frosting:.8
In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.9
In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.10
Remove from heat and add confectioners sugar ~ beating well.11
Add vanilla and chopped TOASTED pecans.12
Spread on cake while still warm.
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Amaretto Chocolate Brownies with Walnuts
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Browse similar recipes by category
- 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: 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!
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! 
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!
From: yooper
On Jul 10, 2009
OMG this is one amazing cake!!! Every time I think I've found the ultimate chocolate cake recipe here, I find another one even better! I loved this for it's ease of preparation (especially since you can mix it with a wooden spoon-no need to pull out the electric mixer for this!) The taste is extraordinary...so moist and so tender! The frosting was out of this world, but I did change a couple of things...for one I cut the powdered sugar back to about 3 cups because I hate cloyingly sweet frosting and I also toasted the pecans which really added a depth of flavor and texture to the frosting. My friends all said it was the best cake they have ever tasted! Thank you for sharing this...and thank your MIL as well!
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