More Great Recipes: Cake

Whistle Stop Cake with Mocha Frosting

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Member since 2007
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Serves | Prep Time | Cook Time

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Ingredients You'll Need

3 ounces unsweetened chocolate
1/2 cup butter, softened
2 1/4 cups light brown sugar, firmly packed
3 eggs
1 1/2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon salt
2 1/4 cups cake flour, sifted
1 cup sour cream
1 cup boiling water
1 1/2 cups heavy cream
1/2 teaspoon vanilla
1/2 cup powdered sugar, sifted
1/2 cup butter, softened
6 cups powdered sugar, sifted
1/4 cup cocoa powder
2 teaspoons vanilla
1/4 cup coffee, hot and strong
2 cups pecans, chopped
chocolate curls for garnish


FOR CAKE: Preheat oven to 350 degrees. Grease and flour two 9" cake pans. Melt chocolate in a small saucepan over very low heat. In a large bowl, whip butter until smoothp; add brown sugar and eggs. Beat on high speed until light and fluffy, about 5 minutes. Mix in melted chocolate, vanilla, baking soda and salt. Add flour alternately with sour cream, beating on low speed until smooth. Stir in boiling water with a spoon until well blended. Pour into prepared pans. Bake 35 minutes or until center springs back when touched lightly. Cool in pans on a wire rack 10 minutes. Remove from pans, cool completely. Using a long knife, split each cake into 2 layers. FOR FILLING: Beat cream with vanilla and powdered sugar until stiff. Spread 1 cup filling between each cake layer. PREPARE FROSTING: Beat butter in a large mixing bowl until smooth. Add powdered sugar gradually, mixing constantly. Mixture will be dry. Beat in cocoa, vanilla and coffee until frosting is smooth and spreadable. Frost top and sides of assembled cake. Press chopped pecans onto sides of cake. Garnish top of cake with chocolate curls. Refrigerate.

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