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
There are no comments yet!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love