Triple Layer Chocolate Mocha Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE:
1/2 c baking cocoa
1/2 c boiling water
2/3 c butter, softened
1 3/4 c sugar
2 eggs
1 t vanilla extract
2 1/2 c all-purpose flour
1 1/2 t baking soda
1/2 t salt
1 c buttermilk
FILLING:
5 T all-purpose flour
1 c milk
1 c butter, softened
1 c sugar
1 T instant coffee granules
2 t water
2 t baking cocoa
1 t vanilla extract
1 c chopped pecans
FROSTING:
1/2 c shortening
1/4 c butter, softened
2 1/2 T teaspoons evaporated milk
1 1/2 t vanilla extract
Dash salt
3 3/4 c confectioners' sugar, divided
5 T cocoa
1 to 2 c chopped pecans
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Directions: |
Directions:Mix boiling water and cocoa together until smooth and set aside to cool. Cream sugar and butter together. Add eggs one at a time. Add vanilla. Mix in cooled cocoa mixture. Add baking soda and salt to flour and sift. Add flour mixture and buttermilk alternately. Bake in layers in two greased 9 inch pans on 350º until tooth pick put in center of cake comes out clean (about 30 minutes). Set aside to cool.
On low heat, mix milk and flour in a saucepan until smooth. Bring to a slow boil. Set aside to cool. Mix softened butter and sugar together. Add vanilla. Mix coffee in boiling water. Add to butter and sugar mixture. Add cocoa and mix well. Pour in and mix milk and flour mixture until blended. Fold in chopped pecans.
Cream shortening and butter together well. Add milk, vanilla and salt. Mix well. Sift flour and cocoa together and slowly add to mixture. Mix well.
Split cooled layers in half with a serrated knife. Spoon 1/3 of filling mixture onto first layer and repeat step with two more layers. Frost top and side of cake well and then pat chopped pecans around the sides of the cake. Sprinkle top of cake with pecans. |
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