This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

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%
Vitamin A 727mcg		14%
Vitamin B6 0.0mg		2%
Vitamin B12 0.2mcg		4%
Vitamin C 0mg		0%
Vitamin E 0mcg		2%
Calcium 44mg		4%
Iron 2mg		13%
detailed view... how is this calculated?

Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers Recipe #285364

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!

by Kerfuffle-Upon-Wincle

55 min | 20 min prep

SERVES 15

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)

Cake:.
Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.
In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
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.
Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
Chocolate frosting:.
In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
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 TOASTED pecans.
Spread on cake while still warm.

Share your experience with others, and post your comments on the recipe. Type 285364 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers Recipe #285364

Cake

Chocolate Frosting

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star