European mocha fudge cake

10 Servings

Ingredients

QuantityIngredient
cupButter
¾cupHershey's European Style Cocoa
4Eggs
¼teaspoonSalt
1teaspoonVanilla extract
2cupsSugar
1cupAll-purpose flour
1cupFinely chopped pecans
Creamy Coffee Filling
Chocolate curls; optional
cupCold whipping cream
cupPacked light brown sugar
½teaspoonPowdered instant coffee (up to 1)

Directions

CREAMY COFFEE FILLING

Heat oven to 350F. Butter bottom and sides of two 9-inch round baking pans.

Line bottoms with wax paper; butter paper. In small saucepan, melt butter; remove from heat. Stir in cocoa, blending well; cool slightly. In large mixer bowl, beat eggs until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour batter into prepared pans. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans. Carefully peel off paper. Cool completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with Chocolate curls, if desired. Refrigerate 1 hour or longer before serving.

YIELD: 10 to 12 servings

CREAMY COFFEE FILLING: In small mixer bowl, combine all ingredients; stir until coffee is almost dissolved. Beat until stiff.

YIELD: about 3 cups filling

MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks; thaw, wrapped, before filling and frosting.

Recipe by: Hershey's Chocolate Lover's Cookbook Posted to EAT-L Digest by Sean Coate <swcoate@...> on Aug 4, 1997