Super Moist Mocha Cream Cake -- 13 X 9 Pan Or Two 9-Inch Layers - cooking recipe

Ingredients

Cake
1 cup brewed coffee
1 cup butter (two sticks equal 1/2 pound)
5 tablespoons cocoa
2 cups flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 eggs (beaten)
1 cup sour cream (one 8-ounce container)
1 teaspoon vanilla
Chocolate Frosting
1/2 cup butter (one stick)
6 tablespoons milk
6 tablespoons cocoa
1 dash salt
4 cups confectioners' sugar (one pound box, sifted)
1 teaspoon vanilla
1 cup pecans (Toasted in a dry hot iron skillet, then chopped)

Preparation

Cake:
Preheat oven to 325\u00b0F for Pyrex, or 350\u00b0F for a metal pan.
In saucepan, combine coffee, butter and cocoa. Bring to boil, reduce heat and stir ~ remove from heat and set aside.
In large bowl, combine flour, sugar, baking soda and salt. Add eggs, sour cream and vanilla ~ stir in cooled cocoa mixture ~ batter will be thin.
Pour into greased and floured 9x13-inch pan; bake in preheated oven for 30-35 minutes. Frost while still warm.
Note: Can also be baked in two 9-inch layers (metal pans) at 350F for 25-30 minutes.
Chocolate frosting:
In a hot dry iron skillet, TOAST pecans, stirring constantly until very fragrant ~ be careful not to burn! Chop pecans and set aside ~.
In saucepan, combine butter, milk and cocoa and dash of salt. Bring to boil, reduce temperature and stir until smooth.
Remove from heat and add confectioners sugar ~ beating well.
Add vanilla and chopped TOASTED pecans.
Spread on cake while still warm.