Chocolate Texas Sheet Cake with Frosting

40
Servings
25m
Prep Time
20m
Cook Time
45m
Ready In


"This is an awesome sheet cake, it`s great for large gatherings because it serves lots"

Original recipe yields 40 servings
OK
  • CAKE
  • FROSTING

Nutritional

  • Serving Size: 1 (52.7 g)
  • Calories 195.8
  • Total Fat - 9.7 g
  • Saturated Fat - 6 g
  • Cholesterol - 30.6 mg
  • Sodium - 107.5 mg
  • Total Carbohydrate - 26.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 21.4 g
  • Protein - 1.5 g
  • Calcium - 12.9 mg
  • Iron - 0.3 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Make the frosting before the cake, it must be spread on a hot cake.

Step 2

For the cake; Combine 1 cup cold cubed butter, brewed coffee, water, and 1/4 cup cocoa in saucepan over medium heat; heat until butter melts. Add sugar, flour, salt, cinnamon eggs, baking soda, sour cream, and 2 teaspoons of vanilla; mix well.

Step 3

Pour into a greased 15x10x1-inch jelly roll pan.

Step 4

Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean, FROST WHILE STILL HOT.

Step 5

For the frosting; Combine 1/2 cup of butter, 1/4 cup of cocoa, and cream or milk in a saucepan; bring to a boil. Add the confectioners sugar and 1 teaspoon of vanilla mix well with electric mixer. Pour and spread over the hot cake. Top with nuts or sprinkles.

Tips & Variations


  • One 15x10x1-inch jelly roll pan

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