Chocolate Texas Sheet Cake with Frosting
Servings
Prep Time
Cook Time
Ready In
Recipe: #10003
July 05, 2013
Categories: Desserts, Cakes, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, Kid Pleaser, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, July 4th, Labor Day, Mother's Day, Potluck, Summer, Thanksgiving, Valentine's Day, Electric Mixer, Oven Bake, Make it from scratch, Kid's Lunches, Flour, Chocolate, Spring more
"This is an awesome sheet cake, it`s great for large gatherings because it serves lots"
Ingredients
- CAKE
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- FROSTING
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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