9 X 13 Baking Pan Food

SUPER MOIST MOCHA CREAM CAKE -- 13 X 9 PAN OR TWO 9-INCH LAYERS

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

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

Ingredients

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)

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

MATRIMONIAL SQUARES

Matrimonial Squares image

This is an old time favorite square recipe.Date Squares are known in Western Canada as Matrimonial Cake is a popular date filled rolled oat squares.

Provided by Steve P.

Categories Bar Cookie

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups oatmeal
2 cups flour
1 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1/2 lb dates, pitted
2/3 cup water
1/4 cup sugar
1 teaspoon lemon juice

Steps:

Base:.
In a large bowl, combine oatmeal, flour, brown sugar, baking powder, baking soda and salt.
Cut in butter until crumbly.
Spread 3/4 of the crumbs in a 9 x 13 inch cake pan.
Date Filling:.
Mix dates, water and sugar together in a saucepan.
Cook until thick, stirring frequently.
Remove from heat and add lemon juice.
Allow to cool before using.
Spread over the crumbs in the pan.
Sprinkle the remaining crumbs over top of the filling.
Bake at 350 degrees F.
for 20 minutes.

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