another one of my favorite sourdough cakes. I'll probably make this next
month for church. Between the sourdough & the coffee this is guaranteed to
keep the kids away! I use a chocolate cream cheese frosting, but if you
have a favorite chocolate icing or frosting use that.
* Exported from MasterCook *
Mocha Pecan Layer Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! Church Baking Cakes
Coffee Sourdough
State Fair Potential
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup corn starch
3/4 cup all-purpose flour
2 cups granulated sugar
1/2 cup cocoa powder -- (use a non-alkalized brand like
Hershey's)
1/4 teaspoon salt
1 cup vegetable oil
2 cups sourdough starter
2 large eggs -- at room temperature
1 cup hot -- strong brewed coffee
1/2 cup dry milk
Frosting
1 8 iz package cream cheese -- at room at room temperature
2 tablespoons butter -- softened
2 cups confectioner's sugar
4 ounces unsweetened chocolate -- melted
1 tablespoon instant coffee dissolved in 2 tablespoons boiling
water
milk -- optional
1 cup finely chopped pecans -- (4 ounces)
Basic Sourdough Starter -- makes about 3 cups
2 cups all purpose flour
2 cups lukewarm water
1 teaspoon salt
3 Tablespoons sugar
1 Tablespoon dry yeast
1.Make the cake: Preheat the oven to 350 degrees F. Butter 2 (9-inch) round
cake tins. Line the
bottom of the tins with rounds of wax paper, and dust the insides of the
pans with flour, shaking
out the excess flour.
2. In a large bowl, whisk flour, sugar, cocoa powder, and salt until
combined.Make a well in the
center and add the oil, sourdough & dry milk to the well. Stir gently to
combine. One at a
time, add the eggs, beating well after each addition. Beat in the coffee.
The batter will be thin.
Pour into the cake tins.
3. Bake until the tops of the cakes spring back when pressed gently in the
center with a finger,
25 to 35 minutes. Cool on wire racks for 10 minutes. Invert and unmold the
cakes onto wire racks,
rermove the waxed paper rounds, and cool completely.
4. Meanwhile, make the frosting: In a medium bowl, using a hand-held
electric mixer on low speed,
beat the cream cheese and butter until light and fluffy.
Beat in chocolate & coffee. Slowly beat in powdered sugar. Cover and
chill about 30 min. -1 hour or until spreadable. Spoon over cooled cake.
If you want a soft fluffy frosting add milk one tablespoon at a time &
beat. I find that a 5 oz can of condensed milk is just about right.
5. Place one layer of cake upside down on a serving platter. Spread the
layer with about 1/2 cup
of the frosting, then top with the second layer, right side up. Frost the
top and sides of the
cake with the remaining frosting. Press the chopped pecans around the sides
of the cake.
With a wooden spoon, stir dry ingredients together in a large mixing bowl
and gradually add luke-warm water. Stir until mixture resembles a smooth
paste. Cover with a towel or cheesecloth and set in a warm place - 85 degF
(30 degC) - to sour. Stir mixture several times a day. In 2 or 3 days
sourdough will be ready. Store in a heavy plastic container, with a hole
punched in lid to allow gases to escape. Do not use sourdough more than 4
days old for this recipe or it will be too tangy.
Description:
"MMMMM, pecans & coffee they really do compliment each other. Pecan
flavored coffee is the only flavored coffee I will drink because the pecan
flavor intensifies the coffee so nicely. I always try to throw some coffee
into anything pecan."
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 7099 Calories; 419g Fat (50.6%
calories from fat); 82g Protein; 839g Carbohydrate; 38g Dietary Fiber;
803mg Cholesterol; 4002mg Sodium. Exchanges: 8 1/2 Grain(Starch); 6 Lean
Meat; 2 Non-Fat Milk; 80 1/2 Fat; 45 1/2 Other Carbohydrates.
NOTES : could bake off in 9x13 pan for about 45 minutes.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
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