Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 c (2 sticks) butter
- 4 Bars; (4 oz.) Hersheys
- 1 Tesapoon vanilla
- 1 c Finely chopped pecans
MOCHA CREAM FILLING
- 1 c COLD Whipping cream; reserve
- 2 ts Powdered instant coffee
SEMISWEET GLAZE
Preparation
1. Heat oven to 350. Line bottom and sides of two 9-inch round baking pans with foil. Grease foil. 2. In small microwave-safe bowl, place butter & unsweetened choc. Microwave at high 1 min; stir. Mocrowave additl 30 seconds at a time until mixture is melted when stirred, cool 5 min. 3. In large bowl, beat eggs and vanilla until foamy. Gradually add sugar, beating well. Blend in choc. mixture; fold in flour & pecans until blended. Spread half of mixture into each prepared pan. Bake 20-25 min. or until wooden pick inserted in center comes out clean. Cool 5 min. Using foil, remove pans to wire racks. Peel off foil; cool completely. 4. Place one layer on serving plate; spread with Mocha Cream Filling. Glaze second layer with Semi-sweet glaze. Cover, refrigerate until ready to serve. To serve, gently place glazed layer on top of mocha filling layer. Refrigerate leftover cake. Mocha Cream Filling: Reserve 2 T. from 1 c. COLD Whipping cream, for glaze. In small bowl place remaining whipping cream, 3 T. powdered sugar & 2 tsp. powdered instant coffee; beat until stiffened. Semi-Sweet Glaze: In small microwave-safe dish, place 3 bars (3 ounces) semi-sweet choc., broken into pieces and reserved whipping cream. Microwave on high 30-45 seconds or just until choc. is melted and mixture is smooth when stirred. Posted to Bakery-Shoppe Digest V1 #460 by Joan Kozik on Dec 18, 1997
