INGREDIENTS
SERVINGS 10 UNITS

• Cake

• 1cup brewed coffee

• 1cup butter (two sticks equal 1/2 pound)

• 5tablespoons cocoa

• 2cups flour

• 2cups sugar

• 1teaspoon baking soda

• 1⁄2teaspoon salt

• 3eggs (beaten)

• 1cup sour cream (one 8-ounce container)

• 1teaspoon vanilla

• Chocolate Frosting

• 1⁄2cup butter (one stick)

• 6tablespoons milk

• 6tablespoons cocoa

• 1dash salt

• 4cups confectioners' sugar (one pound box, sifted)

• 1teaspoon vanilla

• 1cup pecans (Toasted in a dry hot iron skillet, then chopped)

DIRECTIONS

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.

7. Chocolate frosting:

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

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

10. Remove from heat and add confectioners’ sugar ~ beating well.

11. Add vanilla and chopped TOASTED pecans.

12. Spread on cake while still warm.