Buttermilk Chocolate Cake

Cake
2 cups all purpose flour
2 cups sugar
1 tsp. baking soda
1 cup water
1/2 cup butter
1/4 cup cocoa powder
2 eggs
1/2 cup buttermilk

Sift together flour, sugar and soda into large mixing bowl. Combine water butter and cocoa in a small sauce pan. Cook over low heat until mixture comes to a boil. Remove from heat and pour over dry ingredients mixing thouroughly. Add eggs and buttermilk, mix well. Pour batter into a well greased 13x9 inch baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. Cool. Frost with frosting.

Frosting
1 - 16oz package powdered sugar
1 cup chopped pecans
1 cup shredded coconut
1/3 cup + 2 tsp milk
1/2 butter
3 tbl cocoa powder

Combine powdered sugar, pecans and coconut in a large mixing bowl, set aside. Combine milk, butter and cocoa powder in a small sauce pan. Cook over low heat until mixture comes to a boil. Add chocolate to dry mixture and beat until frosting is fluffy.

Mocha Truffles

I've had this recipe for over a decade. I think it is a clipping out of Taste of Home Magazine

Ingredients:

• 2 - 12 oz pkg semisweet chocolate chips
• 1 - 8 oz pkg cream cheese, softened
• 3 tbl instant coffee granules
• 2 tsp water
• 1 pd dark chocolate confectionery coating

In a microwave safe bowl melt chocolate chips. add cream cheese, coffee and water; mix well. Chill until firm enough to shape (5-10 minutes). Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave as per package directions. dip balls and place on waxed paper to harden.

If desired melt white chocolate coating and drizzle over truffles.

*truffles can be frozen for several months before dipping in chocolate. Thaw in the refrigerator before dipping.