Mocha Fudge Cake

Whether its for a special occasion or just making your day better this European Mocha Fudge Cake recipe is sure to impress. Layers of HERSHEYS SPECIAL DARK Cocoa cake are topped with a light creamy coffee filling to create this stunning treat. The best part is that you can make the cake and freeze the layers ahead of time simply adding the filling and icing after defrosting. Chocolatedipped strawberries and dark chocolate shavings as garnish make this European Mocha Fudge Cake even more impressive.  There is nothing quite like a divine dessert with bold mocha flavor. Share the deliciousness with these rich Mocha Glazed Brownie Cups.

Ingredients
1 14 cups
butter or margarine 212 sticks
34 cup
SPECIAL DARK Cocoa
4
eggs
14 tsp
salt
1 tsp
vanilla extract
2 cups
sugar
1 cup
allpurpose flour
1 cup
pecans finely chopped
chocolate curls optional
Creamy Coffee Filling
1 12 cups
cold whipping cream
13 cup
packed light brown sugar
2 tsps
powdered instant coffee
Directions
Heat oven to 350F. Butter bottom and sides of two 9inch round baking pans. Line bottoms with wax paper butter paper.
2
Melt butter in small saucepan remove from heat. Add cocoa stirring until blended cool slightly. Beat eggs in large bowl until foamy add salt and vanilla. Gradually add sugar beating well. Add cooled chocolate mixture blend thoroughly. Fold in flour. Stir in pecans. Pour mixture into prepared pans.
3
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not over bake. Cool 5 minutes remove from pans to wire racks. 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. Cover leftover cake store in refrigerator.
Creamy Coffee Filling
Combine all ingredients stir until instant coffee is almost dissolved. Beat until stiff.
Make Ahead Directions
Cooled cake may be wrapped and frozen up to 4 weeks thaw wrapped before filling and frosting.