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Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers Recipe

Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers
Servings: 15

My MIL's recipe -- Another cake from the great state of Texas that my family has enjoyed for about 40 years -- This cake is made with more butter, and 1 cup of sour cream, instead of the 1/2 cup called for in most recipes here on Zaar. ******NOTE: Feel free to make this cake the day before you plan to serve -- as some of the reviewers have mentioned, it is even better the day after baking! ****** Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes!

Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers in your home. Then, follow these steps below to serve Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers for your family or friends.

Ingredients

  • 1 brewed coffee

  • 5 butter

  • 2 flour

  • 2 sugar

  • 1 baking soda

  • 1/2 salt

  • 3 eggs

  • 1 sour cream

  • 1 vanilla

  • 1/2 butter

  • 6 milk

  • 6 salt

  • 1 confectioners' sugar

  • 4 vanilla

  • 1 pecans

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers in your home by yourself.

Directions: How to Make Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers

  1. Cake:

  2. Preheat oven to 325°F for Pyrex, or 350°F for a metal pan.

  3. In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.

  4. In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.

  5. Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.

  6. Note: Can also be baked in two 9-inch layers (metal pans at 350F for 25-30 minutes., Chocolate frosting:

  7. In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.

  8. In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.

  9. Remove from heat and add confectioners sugar ~ beating well.

  10. Add vanilla and chopped TOASTED pecans.

  11. Spread on cake while still warm.

So that brings us to the end of this special Super Moist Mocha Cream Cake -- 13 X 9 Pan or Two 9-Inch Layers recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!

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