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

READY IN: 55mins




  • 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.