Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | -JUDI M. PHELPS |
| 3 ounces | Unsweetened chocolate |
| ½ cup | Butter; softened |
| 2¼ cup | Light brown sugar; firmly packed |
| 3 \N | Eggs |
| 1½ teaspoon | Vanilla |
| 2 teaspoons | Baking soda |
| ½ teaspoon | ;salt |
| 2¼ cup | Cake flour; sifted |
| 1 cup | Dairy sour cream |
| 1 cup | ;boiling water |
| 1½ cup | Heavy cream |
| ½ teaspoon | Vanilla |
| ½ cup | Powdered sugar; sifted |
| ½ cup | Butter; softened |
| 5 cups | Powdered sugar; sifted |
| ¼ cup | Cocoa |
| 2 teaspoons | Vanilla |
| ¼ cup | Coffee; hot and strong |
| 2 cups | Pecans; chopped |
| \N \N | Chocolate curls; for garnish |
WHIPPED CREAM FILLING
MOCHA FROSTING
Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. Melt chocolate in a small saucepan over very low heat. In a large bowl, whip butter until smooth; add brown sugar and eggs. Beat on high speed until light and fluffy, about 5 minutes. Mix in melted chocolate, vanilla, baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth; add brown sugar and eggs. Beat on high speed until light and fluffy, about 5 minutes. Mix in melted chocolate, vanilla, baking soda, and salt. Add flour alternately with sour cream, beating on low speed until smooth. Stir in boiling water with a spoon until well blended. Pour into prepared pans. Bake 35 minutes or until center springs back when touched lightly. Cool in pans on a wire rack 10 minutes. Remove from pans; cool completely. Using a long knife, split each cake into 2 layers.
FOR FILLING: Beat cream with vanilla and powdered sugar until stiff.
Spread 1 cup filling between each cake layer.
PREPARE FROSTING: Beat butter in a large mixing bowl until smooth.
Add powdered sugar gradually, mixing constantly. Mixture will be dry.
Beat in cocoa, vanilla, and coffee until frosting is smooth and spreadable. Frost top and sides of assembled cake. Press chopped pecans onto sides of cake. Garnish top of cake with chocolate curls.
Refrigerate. Serves 12 to 15. Source: Sassafras, the Ozarks Cookbook.
Shared and MM by Judi M. Phelps. jphelps@... or jphelps@...