East Texas Mocha Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.

Steps:

• Sift flour with cocoa, soda, cinnamon. baking powder, and salt.
• Cream shortening; add sugar gradually, creaming together until light and fluffy.
• Add egg, beating thoroughly.
• Combine buttermilk, coffee, and vanilla.
• Add flour mixture to egg mixture, alternating with liquid, beating after each addition until smooth.
• Pour batter into a well greased and floured 9-inch square pan.
• Bake in moderate oven (350°F) for 35 minutes or until cake springs back when lightly touched.
• Cool.
• Frost with Mocha Cream Frosting.
• Mocha Cream Frosting:.
• Sift sugar, cocoa, ans salt together.
• Cream butter and gradually add part of the sugar mixture, blending after each addition until light and fluffy.
• Add remaining sugar alternately with coffee mixture, until of the right consistency to spread, beating after each addition until smooth.
• Blend in vanilla.