European Mocha Fudge Cake

* Exported from MasterCook II *

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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