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

Kerfuffle-Upon-Wincle's Note:

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!

• Total Time: 55 mins
• Prep Time: 20 mins
• Cook Time: 35 mins

Ingredients:

Servings: 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)

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.

Reviews

[yooper]

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!

[Baby Kato]

Wow, what an awesome cake Kerfuffle-Upon-Wincle. This is by far the best chocolate cake ever. Rich and decadent with excellant flavor. This cake was light, tender fluffy and oh so moist, it melted like mousse in your mouth. The frosting was perfect, complimenting the cake beautifully. I made 1/2 your recipe, exactly as written, in a 8 x8 square pan, it worked really well. The only change to your recipe was to omit the nuts in the frosting because of my dh's allergy. Thank you for sharing this wonderful recipe that was quick and easy to make. I have added your recipe to my Favorites Cookbook for 2012. Kudos

[lilorchid82]

This cake is so light and moist. To make it more convenient, I made the recipe into cupcakes. It took about 25mins for the middle to set at 350F. I also concentrated the coffee (double the amt of grind). I don't normally try recipes that aren't highly rated and have scores of reviews, but the recipe looked good. No regrets. Better as a cake than a cupcake, b/c it's so light in texture.