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

Total Time
55mins
Prep
20 mins
Cook
35 mins

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!

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Ingredients

Nutrition

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.