Texas Recipes
Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting
Ingredients
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
Instructions
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.
Attribution
McCall's magazine - October 1996