Recipes

Buttery Coffee Cream Cake

Have some cream with your coffee… cake that is. This buttery cake is infused with a jolt of java. Although it requires a bit of prep work, the melt-in-your-mouth result is worth the time and effort.
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Course Tortes / Cakes / Gateau’s
Cuisine Continental

Servings 15 servings
Calories 8625.63 kcal

Ingredients

  

  • 1 cup(s) brewed coffee
  • 1 cup(s) butter
  • 5 tablespoon(s) cocoa
  • 2 cup(s) flour
  • 2 cup(s) sugar
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3 eggs, beaten
  • 1 cup(s) sour cream
  • 1 teaspoon(s) vanilla extract
  • 1 Chocolate Frosting
  • 1/2 cup(s) butter (1 stick)
  • 6 tablespoon(s) whole milk
  • 6 tablespoon(s) cocoa
  • 1 dash(es) salt
  • 4 cup(s) confectioners’ sugar
  • 1 teaspoon(s) vanilla
  • 1 cup(s) pecans, chopped

Instructions

 

  • Cake directions:Preheat oven to 325 degrees for Pyrex, or 350 degrees for a metal pan.
  • In saucepan, combine coffee, butter and cocoa.
  • Bring to boil, reduce heat and stir and then remove from heat and set aside.
  • In large bowl, combine flour, sugar, baking soda and salt.
  • Add eggs, sour cream and vanilla and then stir in cooled cocoa mixture; batter will be thin.
  • Pour into greased and floured 9 x 13 inch pan; bake in preheated oven for 30-35 minutes.
  • Frost while still warm.
  • Chocolate frosting directions: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 pecans.
  • Spread on cake while still warm.
  • Ready in 55 min.

Nutrition

Calories: 8625.63kcalCarbohydrates: 1357.8gProtein: 76.87gFat: 331.61gSaturated Fat: 162.9gCholesterol: 631.92mgSodium: 5910.69mgFiber: 28.66gSugar: 1083.66g

Keyword Butter, Chocolate, Eggs, Holiday, Vanilla
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