Chocolate Texas Sheet Cake with Frosting
Recipe: #10003
July 05, 2013
Categories: Desserts, Cakes, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day, Mothers Day, Potluck Thanksgiving, Valentine's Day, Oven Bake, Kid's Lunches, Flour, Chocolate, more
"This is an awesome sheet cake, it`s great for large gatherings because it serves lots"
Original is 40 servings
Ingredients
- 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 by Step Method
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
- One 15x10x1-inch jelly roll pan
0 Reviews
You'll Also Love
