texas chocolate sheet cake with chocolate-mocha frosting Recipe
Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting Source: McCall's - October 1996
Sheet Cake 2 cups granulated sugar 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cinnamon 1 cup water 1/2 cup butter or margarine 1/2 cup vegetable oil 1/4 cup cocoa powder 1/2 cup buttermilk 2 eggs, slightly beaten 1 teaspoon vanilla extract
Chocolate-Mocha Frosting 6 tablespoons butter or margarine 1/4 cup cocoa powder 1/3 cup strong coffee (milk may be substituted 3 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans
Sheet Cake: Sift sugar, flour, baking soda and cinnamon together into a large mixing bowl. Set aside.
Combine water, butter or margarine, oil and cocoa in a small saucepan and bring to a boil, stirring constantly. Watch carefully so mixture does not scorch. Pour over dry ingredients and mix well.
Combine buttermilk, eggs and vanilla extract and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake at 375 degrees F for 25 minutes (slightly longer if using a glass pan).
Start making Chocolate Mocha Frosting about 5 minutes before cake is done.
Chocolate-Mocha Frosting: Combine butter or margarine, cocoa and coffee (or milk) in a small saucepan and bring to a boil, stirring constantly. Stir in confectioners' sugar gradually. Add vanilla extract and pecans. Mix and spread on the hot cake while it is still in the pan.
