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Triple chocolate cake enhanced by coffee flavor with a decadent frosting. A new delicious twist on an old favorite! Easier to make than the standard recipe...
Mocha German Chocolate Cake
4 egg yolks
1 - 12 ounce can evaporated milk
1 cup sugar
1/4 cup brown sugar
1 stick butter
2 teaspoons vanilla
1 teaspoon instant coffee granules
2 cups coconut
1 1/2 cups toasted pecans
1 cup butter softened
1 cup sugar
1/2 cup brown sugar
4 eggs
1 teaspoon vanilla
4 ounces german sweet chocolate
2 ounces semi-sweet chocolate
1/2 cup water
1/4 cup dark cocoa
1 tablespoon instant coffee granules
1/2 cup sour cream
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees and line a large cookie sheet with parchment paper and a 9 x 13 baking pan with cooking oil spray. In a large saucepan place egg yolks, milk, sugar, brown sugar, and butter, and cook over medium high heat stirring constantly for 15 minutes. Remove and stir in vanilla, coffee, and coconut, and mix well and set aside. Place pecans on prepared cookie sheet and bake for 5 minutes and remove and set aside. In large mixing bowl place butter, sugar, and brown sugar and mix on medium high until creamy. Stir in eggs and vanilla and beat on medium high until well mixed. In a 2 cup microwave safe bowl place german chocolate, semi-sweet chocolate, and water and microwave on high for 2 minutes. Stir and add cocoa and coffee and stir, and add to mixing bowl. Mix in while on medium speed. Add sour cream and buttermilk and mix on medium speed. While on low speed blend in flour, baking soda, and salt until mixed and then mix on medium high speed for 2 minutes. Pour into prepared cake pan and bake at 350 degrees for 50 minutes or until toothpick inserted comes out clean. Cool 20 minutes. Add pecans to frosting and mix well. Frost cake and serve immediately. Cover leftovers with plastic wrap. Yields 20 servings.

Servings: 20

Nutritional information per serving

No nutrition information available

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