EUROPEAN MOCHA FUDGE CAKE
The bold flavors of SPECIAL DARK cocoa and coffee make this cake an ideal after-dinner dessert. From Hershey's Kitchens.
Provided by Pinay0618
Categories < 60 Mins
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350°F Butter bottom and sides of two 9-inch round baking pans. Line bottoms with wax paper; butter paper.
- Melt butter in small saucepan; remove from heat. Add cocoa, stirring until blended; cool slightly. Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
- Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
- For filling, combine all ingredients; stir until instant coffee is almost dissolved. Beat until stiff.
- 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.
Nutrition Facts : Calories 684.9, Fat 46.8, SaturatedFat 24.1, Cholesterol 194.5, Sodium 266.4, Carbohydrate 63.1, Fiber 2.6, Sugar 47.7, Protein 7
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