European Mocha Fudge Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 10
• 1 1/4 cups butter or 1 1/4 cups margarine
• 3/4 cup hershey's special dark cocoa
• 4 eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups sugar
• 1 cup all-purpose flour
• 1 cup finely chopped pecans
• 1 1/2 cups cold whipping cream
• 1/3 cup packed light brown sugar
• 2 teaspoons powdered instant coffee
• chocolate curls (optional)

Recipe

• 1 heat oven to 350°f butter bottom and sides of two 9-inch round baking pans. line bottoms with wax paper; butter paper.
• 2 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.
• 3 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.
• 4 for filling, combine all ingredients; stir until instant coffee is almost dissolved. beat until stiff.
• 5 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.