Chocolate coffee-nut cake

10 servings

Ingredients

QuantityIngredient
1cupCoffee, brewed; boiling
41 oz unsweetened chocolate squares; chopped
1Stick butter, (4 oz); softened
1⅔cupBrown sugar; packed
2teaspoonsVanilla extract
2Eggs
2cupsFlour
1teaspoonBaking soda
1teaspoonCinnamon; ground
½teaspoonSalt
½cupSour cream
¾cupPecans; chopped
Powdered sugar

Directions

Recipe by: 365 Great Chocolate Desserts - ISBN 0-06-016537-5 Preparation Time: 1:15 1. Preheat oven to 325°F. Grease a 9-inch springform pan. Dust with flour; tap out excess. 2. In a small bowl, pour boiling coffee over chocolate and stir until melted and smooth.

In a large bowl, beat together butter, brown sugar, and vanilla with an electric mixer on medium speed until light and fluffy, 1 to 2 mins. Beat in eggs until well blended, then beat in chocolate mixture. 3. Sift flour with baking soda, cinnamon, and salt. Add to chocolate mixture alternately with sour cream, beating only until blended. Stir in nuts. Turn batter into prepared pan. 4. Bake 55 to 60 mins, or until a cake tester inserted in center comes out clean.

Let cake cool in pan. Run sharp knife around edges to loosen. Remove springform side. Sift powdered sugar over top.

NOTES : This is a versatile cake that totes well to picnics or potlucks.

It's fine with just a sprinkling of powdered sugar on top, but you

can gussy it up with your favorite frosting, if you prefer.

From: Dan Klepach