Ingredients

  • 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
  • ½ teaspoon salt
  • 3eggs
  • 1 (8 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 6 tablespoons milk
  • 6 tablespoons unsweetened cocoa powder
  • 4 cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 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.

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  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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