-
1
Special Equipment: 10 (8-ounce) Ball jars
-
2
Make the Cake: Preheat the oven to 350 degrees F. Place 10 jars on a cookie sheet pan, evenly spaced out.
-
3
In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter until smooth.
-
4
Add the sugar and eggs and mix until fluffy, about 2 minutes.
-
5
Add the vanilla, cocoa, baking soda, and salt and mix.
-
6
Add half of the flour; then half of the sour cream, and mix.
-
7
Repeat with the remaining flour and sour cream.
-
8
Drizzle in the coffee and mix until smooth.
-
9
(The batter will be thin.)
-
10
Pour the batter into the jars, filling a little more than half way and bake until the tops almost firm to the touch, about 25 minutes.
-
11
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, for 2 to 3 minutes.
-
12
Remove from heat and beat in the powdered sugar adding 1 or 2 tablespoons more water so that the frosting is fairly liquid and can slide down the sides of the cake in the jar.
-
13
While the cake is still warm, sprinkle the top with pecans and pour the brown sugar icing over to cover and soak in.
-
14
Let cool then screw on jar lids and keep at room temperature until ready to eat.
