3/4 cup Hershey's European Style Cocoa
4 eggs
1/4 tsp salt
1 tsp vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped pecans
Creamy Coffee Filling
Chocolate curls (optional)
| 1 1/4 cups (2 1/2 sticks) butter or margarine
3/4 cup Hershey's European Style Cocoa 4 eggs 1/4 tsp salt 1 tsp vanilla extract 2 cups sugar 1 cup all-purpose flour 1 cup finely chopped pecans Creamy Coffee Filling Chocolate curls (optional) |
|
Heat oven to 350 degrees F. Grease bottom and sides of two 9-inch round baking pans. Line bottoms with waxed paper and butter paper to ease removal.
In small saucepan, melt butter and remove from heat. Stir in cocoa, blending well. Cool slightly.
In large mixer bowl, beat eggs until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour into prepared pans.
Bake 20 - 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans. Carefully peel off paper. Cool completely.
Spread Creamy Coffee Filling between layers, over top and sides of cake. Garnish with chocolate curls if desired. Refrigerate 1 hour or longer before serving.
VARIATION:
Split cakes to create four layers. Spread Creamy Coffee Filling between layers. Then frost top and sides of cake with Chocolate Buttercream Frosting.
1 1/2 cups cold whipping cream
1/3 cup packed light or golden brown sugar
1/2 to 1 tsp powdered instant coffee
In narrow mixer bowl, combine all ingredients; stir until coffee is almost dissolved. Beat until stiff.
Makes about 3 cups of filling.
Chocolate Buttercream Frosting
6 tbs butter, softened
2 2/3 cups powdered sugar
1/3 cup Hershey's Cocoa
1/3 cup milk
1 tsp vanilla
In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk. Beat to spreading consistency, adding more milk or powdered sugar if needed. Blend in vanilla.
Makes about 2 cups of frosting.
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