Ingredients
12
12 servings
- •1 cup hot brewed coffee
- •1 cup butter
- •5 tablespoons unsweetened cocoa powder
- •2 cups all-purpose flour
- •2 cups white sugar
- •1 teaspoon baking soda
- •0.5 teaspoon salt
- •3 eggs
- •1 (8 ounce) container sour cream
- •1 teaspoon vanilla extract
- •0.5 cup butter
- •6 tablespoons milk
- •6 tablespoons unsweetened cocoa powder
- •4 cups confectioners' sugar
- •1 teaspoon vanilla extract
- •1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
- In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
- To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
Nutritional Facts
Per 12 servings
- Calories: 710
- Carbohydrate: 96g
- Fat: 36g
- Fiber: 3g
- Protein: 7g
- Sugar: 75g
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