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.
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
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