13 X 9 Cake Food
SUPER MOIST MOCHA CREAM CAKE -- 13 X 9 PAN OR TWO 9-INCH LAYERS
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!
Provided by KerfuffleUponWincle
Categories Dessert
Time 55m
Yield 15 serving(s)
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 565.5, Fat 28.4, SaturatedFat 14.3, Cholesterol 94.8, Sodium 364.9, Carbohydrate 75.4, Fiber 1.9, Sugar 58.9, Protein 5.1
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