Best Mocha Pecan Torte Recipes

MOCHA SHEET CAKE WITH PECANS

Mocha Sheet Cake with Pecans image

Provided by Dorothy Davis

Categories Cake Coffee Chocolate Nut Dessert Bake Pecan Winter Bon Appétit Columbus Ohio

Yield Serves 16 to 20

Number Of Ingredients 14

Ingredients

1 cup (2 sticks) unsalted butter
1 cup strong brewed coffee or 1 tablespoon instant coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder
1/2 cup vegetable oil
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract
6 tablespoons milk
1 1-pound box powdered sugar
1 cup chopped pecans, toasted

Steps:

Preheat oven to 400°F. Lightly grease 15 1/2x10 1/2x1-inch jelly roll pan. Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy small saucepan over medium heat until smooth. Remove saucepan from heat. Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture. Whisk buttermilk, eggs and 1 teaspoon vanilla in medium bowl until blended. Add to flour mixture and blended well. Spread batter in prepared pan.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

MOCHA PECAN CAKE

Mocha Pecan Cake image

I had to find a similiar recipe for a co-worker of mine who call's me Chef B (I am not a Chef but I do love to bake and make any kind of dessert). She stated she loved this Mocha Pecan cake that her friend makes her sometimes for her birthday, I hope this is the one she recalls.

Provided by Bella Rachelle

Categories Dessert

Time 1h15m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 (18 ounce) package chocolate cake mix or 1 (18 ounce) package butter recipe cake mix
1 cup sour cream
4 large eggs
3/4 cup pecans, toasted & chopped
1/4 cup coffee
12 ounces semi-sweet chocolate chips
2 teaspoons vanilla, divided
4 ounces instant chocolate pudding mix
1/2 cup oil
8 ounces chocolate frosting

Steps:

Coat nuts & the chocolate chips with 1 tablespoons cake mix & set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 teaspoon vanilla. Beat at medium speed for 3 minutes Fold in chocolate chips & nuts. Turn into greased & floured tube pan & bake at 350 degrees F, 1 hr or until done. Cool for 15 mins & turn onto rack. Cool completely before glazing. (Cake freezes well without frosting).
Heat the tub of frosting up 20 seconds at a time until melted slightly and drizzle on the cake, sprinkle left over pecans on top.
Enjoy!

Nutrition Facts : Calories 623.4, Fat 38.3, SaturatedFat 12.1, Cholesterol 78.9, Sodium 557, Carbohydrate 71.2, Fiber 3.9, Sugar 48, Protein 7.5

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