Recipe by Kerfuffle-Upon-Wincle
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!
Top Review by 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!
- 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
- 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 See How It's Made
- 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.