A Not-So-Light Valentine’s Day Splurge
1 stick unsalted butter, softened
1 1/2 cups light brown sugar, packed
1 teaspoon vanilla extract
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups sifted cake flour
2/3 cup sour cream
2/3 cup leftover brewed coffee
2 tablespoons butter
3/4 cup firmly packed light brown sugar
2-4 tablespoons water
1 cup powdered sugar
1/2 cup pecan halves or pieces
To make the cake: Preheat oven to 350 degrees F. Place 10 (8 ounce) canning jars on a cookie sheet pan, evenly spaced.
Use a mixer to cream the butter until smooth. Add the sugar and eggs and mix until fluffy, about 2 minutes. Add the vanilla, cocoa, baking soda and salt, and mix. Add half of the flour; then half of the sour cream, and mix. Repeat with the remaining flour and sour cream, and mix. Drizzle in the coffee and mix until smooth (the batter will be thin).
Pour the batter into the jars, filling a little more than halfway and bake until the top’s almost firm to the touch, about 25 minutes.
While the cake is baking, make the frosting: Melt the butter in a small saucepan over medium heat; then add the brown sugar and 2 tablespoons water and stir until the sugar is dissolved, about 2-3 minutes. Remove from heat and beat in the powdered sugar adding 1-2 more tablespoons water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in. Let cool then screw on jar lids and keep at room temperature until ready to eat.
Recipe from: Mrs. Teresa Wallace from West Point (obtained from The Food Network website)