Fudgy Mocha Brownie Cake
Ingredients
1 1/4 C. butter or margarine
3/4 C. cocoa
4 eggs
1/4 tsp. salt
1 tsp. vanilla extract
2 C. sugar
1 C. flour
1 C. finely chopped pecans
Chocolate curls (optional)
Creamy Coffee Filling:
1 1/2 C. cold whipping cream
1/3 C. packed light brown sugar
2 tsp. powdered instant coffee
Cooking Instructions
Heat oven to 350. Butter bottom and sides of two 9-in round baking pans. Line bottoms with wax paper. In small saucepan, melt butter; remove from heat. Add cocoa, stirring until blended; cool slightly. In large 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 mixture into prepared pans. Bake 20-25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely. Spread creamy coffee Filling between layers, over top and sides of cake. Garnish with curls, if desired. Chill 1 hr before serving. Cover; refrigerate leftover cake. 10-12 servings. Creamy Coffee Filling: In medium bowl, stir 1 1/2 C. cold whipping cream, 1/3 C. packed light brown sugar and 2 tsp. powdered instant coffee; beat until stiff.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)