I’ve only experienced Black Friday one time – and one time is enough to last me for the rest of all eternity. What’s Black Friday, some of you might be asking? It’s that awful day when the stores open up at the crack of dawn and the blessed season of Christmas is officially in full swing. Maybe it’s just me and maybe I have offended some of you who love the shopping frenzy. All I know is that the shopping thing does nothing for me…. makes me kinda sick in my tummy, in fact.
I don’t like the whole “Christmas in July” thing either….. what’s that all about?
"Why July?" asks my son.
"It makes Christmas come sooner," responds my husband, "it's like going out to dinner on Wednesday."
I much prefer this AWESOME Mocha Chocolate Layer Cake. I served it to my family for Christmas dinner last December. You must admit it’s a beauty….. next to Tres Leches Cake, this is my favorite. Skip the commercialism, make a cake, enjoy your family and brace yourself – Black Friday is only a few months away.
Mocha Chocolate Layer Cake
Here’s what you need:
1 C butter
3 C packed brown sugar
3 t vanilla extract
3 C flour
¾ C cocoa
3 t baking soda
½ t salt
1 ½ C brewed coffee, cooled
1 1/3 C sour cream
For the frosting:
2 packages cream cheese (8 ounces each) – softened
½ C butter – softened
8 squared unsweetened chocolate, melted (1 ounce each)
½ C brewed coffee, cooled
3 t vanilla extract
6 C powdered sugar
Here’s what you do:
Cream the butter and sugar. Add the eggs and vanilla. Combine the flour, cocoa, baking soda and salt. Also, whisk together the coffee and sour cream. Add the dry ingredients to the butter and sugar alternating with the sour cream mixture. Pour into three greased and floured 9-inch cake pans. Bake at 350 for about 30 minutes.
To make the frosting: Cream the cheese and butter together. Add the chocolate , coffee and vanilla. Gradually beat in the sugar. Spread between the layers and over the top and sides of the cake.
Some notes: This cake will serve lots and lots of people…..maybe 20! It’s really rich and gloriously decadent. There is plenty of frosting to be generous – don’t skimp between the layers. Store it in the refrigerator and bring to room temperature before serving. Don’t wait till Christmas to make this one!
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