Recipe - European Mocha Fudge Cake

1 One fourth cup Butter
Three fourths cup Hershey's European Style
Cocoa
4 Eggs
One fourth teaspoon Salt
1 teaspoon Vanilla extract
2 cup Sugar
1 cup Allpurpose flour
1 cup Finely chopped pecans
Creamy Coffee Filling
Chocolate curls; optional

CREAMY COFFEE FILLING
1 One half cup Cold whipping cream
1/3 cup Packed light brown sugar
One half teaspoon Powdered instant coffee (up
to 1)

Heat oven to 350F. Butter bottom and sides of two 9inch round baking pans.
Line bottoms with wax paper; butter paper. In small saucepan, melt butter;
remove from heat. Stir in cocoa, blending well; cool slightly. In large
mixer bowl, beat eggs until foamy; add salt and vanilla. Gradually add
sugar, beating well. Add cooled chocolate mixture; blend thoroughly. Fold
in flour. Stir in pecans. Pour batter into prepared pans. Bake 20 to 25
minutes or until wooden pick inserted in center comes out clean. Do not
overbake. Cool 5 minutes; remove from pans. Carefully peel off paper. Cool
completely. Spread Creamy Coffee Filling between layers, over top and sides
of cake. Garnish with Chocolate curls, if desired. Refrigerate 1 hour or
longer before serving.

YIELD: 10 to 12 servings

CREAMY COFFEE FILLING: In small mixer bowl, combine all ingredients; stir
until coffee is almost dissolved. Beat until stiff.

YIELD: about 3 cups filling

MAKE AHEAD DIRECTIONS: Cooled cake may be wrapped and frozen up to 4 weeks;
thaw, wrapped, before filling and frosting.

Recipe by: Hershey's Chocolate Lover's Cookbook Posted to EATL Digest by
Sean Coate swcoate@PEGANET.COM on Aug 4, 1997