Patio Cocoa Mocha Cake

[Mommom]

Patio Cocoa Mocha Cake

2 cups sugar
½  cup Hershey’s Cocoa
2 cups strong hot coffee
1 cup raisins
2 cups sifted all-purpose flour
1 teaspoon cinnamon
¾ teaspoon nutmeg
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
½ cup butter or margarine
2 eggs
1 teaspoon vanilla
1 cup chopped pecans

Mix one cup of the sugar with the cocoa.  Combine coffee and raisins; blend in cocoa-sugar mixture and let stand until cool.

Sift the flour with the cinnamon, nutmeg, baking powder, salt and baking soda.  Cream the butter or margarine with the remaining cup of sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Stir in vanilla.  Add the flour mixture alternately with the coffee-cocoa-raisin mixture.  Fold in chopped pecans.  Pour into a greased and floured 13x9x2-inch pan.  Bake in 350 degree oven for 35 to 40 minutes or until done.