European mocha fudge cake

 
                         EUROPEAN MOCHA FUDGE CAKE
 
 Recipe By     : Hershey's Chocolate Lover's Cookbook
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/4  cups          butter
      3/4  cup           Hershey's European Style Cocoa
    4                    eggs
      1/4  teaspoon      salt
    1      teaspoon      vanilla extract
    2      cups          sugar
    1      cup           all-purpose flour
    1      cup           finely chopped pecans
                         Creamy Coffee Filling
                         Chocolate curls -- optional
                         CREAMY COFFEE FILLING
    1 1/2  cups          cold whipping cream
      1/3  cup           packed light brown sugar
      1/2  to 1 tsp      powdered instant coffee
 
 Heat oven to 350F. Butter bottom and sides of two 9-inch round baking pans.
 Line bottoms with wax paper; butter paper. In small saucepan, melt butter;
 remove from heat. Stir in cocoa, blending well; cool slightly. In large
 mixer 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 batter 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. Carefully peel off paper. Cool completely.
 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.
 
 YIELD: 10 to 12 servings
 
 CREAMY COFFEE FILLING: In small mixer bowl, combine all ingredients; stir
 until coffee is almost dissolved. Beat until stiff.
 
 YIELD: about 3 cups filling
 
 MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks;
 thaw, wrapped, before filling and frosting.
 
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