Ingredients
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1 cup brewed coffee
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1 cup butter (two sticks equal 1/2 pound)
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5 tablespoons cocoa
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2 cups flour
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2 cups sugar
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1 teaspoon baking soda
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1/2 teaspoon salt
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3 eggs (beaten)
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1 cup sour cream (one 8-ounce container)
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1 teaspoon vanilla
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1/2 cup butter (one stick)
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6 tablespoons milk
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6 tablespoons cocoa
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1 dash salt
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4 cups confectioners' sugar (one pound box, sifted)
Instructions
- 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.