Fudge Overboard Cake
Ingredients
Instructions
- Preheat oven to 350F
- Lightly grease two 9" round cake pans and set aside.
- In a large mixing bowl, mix together flour, cocoa, sugar, baking powder, baking soda and salt.
- Stir in the hot coffee.
- Add the sour cream, oil, eggs and vanilla, stirring until just blended.
- With an electric mixer, beat on medium speed for 3 minutes.
- Spoon batter into the greased pans.
- Bake for 35-40 minutes or until a toothpick comes out clean when inserted in middle of cake.
- Cool cakes in the pans, on a rack for 10 minutes.
- (Use this time to toast the pecans).
- Reduce oven temperature to 300F.
- ***Toast the pecans: Spread pecans evenly on a baking sheet and bake 10-12 minutes, stirring often, until lightly browned.
- Undercook them slightly because they will continue to cook after they are removed from oven.
- Cool completely.
- ***Back to the cake - Run a knife around insides of cake pans to loosen, then turn pans over on cooling rack.
- Cool cakes completely.
- ***Frosting: Melt butter and add cocoa, mixing till smooth.
- Let cool and blend in the sour cream, vanilla and salt.
- Gradually add the confectioners' sugar and milk until the frosting is of spreading consistency; not runny.
- ***Assembly: Place one layer of cake on a plate and spread fudge topping on top.
- Sprinkle crushed chocolate wafers over fudge topping.
- Place the other layer on top of the first layer so that the fudge is in the middle.
- Frost sides and top of cake with chocolate frosting.
- Sprinkle top of cake with pecans.
- Press mini chocolate chips into sides of frosted cake.
- Melt 1/2 cup of chocolate chips in microwave and drizzle over the pecans.
- ***Sit down & put your feet up.
- You've just created a masterpiece.
Nutrition & Diet Analysis (per serving)
1592
kcal
80% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).