Ingredients
- 2 lg. Eggs, lightly beaten
- 1/3 cup Hot fudge ice cream topping
- 1/3 cup Salted caramel ice cream topping
- 1 cup Unsweetened coconut, toasted
- 1 Tbsp. Brandy, optional
- 3 ½ cups Powdered sugar
- 3 Tbsp. Unsweetened cocoa powder
- 6 Tbsp. Milk
- 1 tsp. Vanilla extract
- 1 cup Coffee
- ½ cup Sour cream
- 1 tsp. Salt
- 1 tsp. Baking soda
- 2 cups Granulated sugar
- 2 cups Unbleached all-purpose flour
- 3 Tbsp. Unsweetened cocoa powder
- 3 sticks Butter
Directions
Pre-heat oven to 350 degrees. Grease a NUCU Gold-Coated 18” x 13” x 1” Nonstick Sheet Pan with non-stick spray. In a 4.0-quart NUCU Sauce Pot over medium heat, combine coffee, 2 sticks of butter and 3 Tbsp. cocoa powder. When butter has melted, remove from heat.
Meanwhile, in a medium bowl, combine flour, sugar, baking soda and salt.
In another small bowl, combine sour cream, eggs and vanilla.
Add sour cream mixture to flour mixture and stir until a thick paste forms.
Slowly whisk hot coffee mixture into flour mixture until smooth. Pour batter into the greased pan and jiggle pan to even batter.
Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean. While cake is baking, make frosting.
To make frosting, add milk, 1 stick of butter and cocoa powder to a 4.0-quart NUCU Sauce Pot. Cook until butter is melted. Slowly whisk in powdered sugar. Use a hand mixer to make mixture smooth. Stir in brandy.
Pour frosting evenly over warm cake. Spread frosting over any uncovered areas with a spatula or the back of a spoon.
Sprinkle coconut over frosting. Refrigerate for 30 minutes or until frosting has firmed up. Drizzle caramel and hot fudge over cake. Refrigerate until ready to serve.
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