-JUDI M. PHELPS
3 oz Unsweetened chocolate
1/2 c Butter; softened
2 1/4 c Light brown sugar; firmly
-packed
3 Eggs
1 1/2 ts Vanilla
2 ts Baking soda
1/2 ts ;salt
2 1/4 c Cake flour; sifted
1 c Dairy sour cream
1 c ;boiling water
WHIPPED CREAM FILLING
1 1/2 c Heavy cream
1/2 ts Vanilla
1/2 c Powdered sugar; sifted
MOCHA FROSTING
1/2 c Butter; softened
5 c Powdered sugar; sifted
1/4 c Cocoa
2 ts Vanilla
1/4 c Coffee; hot and strong
2 c Pecans; chopped
Chocolate curls; for garnish
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.
Yields
12 Servings