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Ingredientes
- 1 1/4 c. Butter
- 3/4 c. Hershey's European Style Cocoa
- 4 x Large eggs
- 1/4 tsp Salt
- 1 tsp Vanilla extract
- 2 c. Sugar
- 1 c. All-purpose flour
- 1 c. Finely minced pecans Creamy Coffee Filling Chocolate curls, optional
- 1 1/2 c. Cool whipping cream
- 1/3 c. Packed light brown sugar
- 1/2 tsp Powdered instant coffee (up to 1)
Direcciones
- Heat oven to 350F. Butter bottom and sides of two 9-inch round baking pans.
- Line bottoms with wax paper; butter paper. In small saucepan, heat butter; remove from heat. Stir in cocoa, blending well; cold slightly. In large mixer bowl, beat Large eggs till foamy; add in salt and vanilla. Gradually add in sugar, beating well. Add in cooled chocolate mix; blend thoroughly. Mix in flour. Stir in pecans. Pour batter into prepared pans. Bake 20 to 25 min or possibly till wooden pick inserted in center comes out clean. Don't overbake. Cold 5 min; remove from pans. Carefully peel off paper. Cold completely. Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with Chocolate curls, if you like. Chill 1 hour or possibly longer before serving.
- YIELD: 10 to 12 servings
- CREAMY COFFEE FILLING: In small mixer bowl, combine all ingredients; stir till coffee is almost dissolved. Beat till stiff.
- YIELD: about 3 c. filling
- MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frzn up to 4 weeks; thaw, wrapped, before filling and frosting.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 10 servings | |
| Calories 587 | |
| Calories from Fat 320 | 55% |
| Total Fat 36.51g | 46% |
| Saturated Fat 19.71g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 258mg | 11% |
| Potassium 95mg | 3% |
| Total Carbs 61.85g | 16% |
| Dietary Fiber 2.1g | 7% |
| Sugars 47.58g | 32% |
| Protein 6.12g | 10% |
