Chocolate Texas Sheet Cake with Frosting
Created by Deanna_in_Derby on July 5, 2013
- Servings: 40
- Prep Time: 25m
- Cook Time: 20m
- Recipe #10003
Ingredients
- CAKE
- 1 cup butter (cubed)
- 1/2 cup brewed coffee (strong brewed)
- 1/2 cup water (or you can use 1 cup coffee)
- 1/4 cup unsweetened baking cocoa
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- FROSTING
- 1/2 cup butter (cubed)
- 1/4 cup cocoa (baking cocoa)
- 1/4 cup half and half
- 2 tablespoons half and half
- 4 1/4 cups confectioners sugar, sifted (1 pound box)
- 1 teaspoon vanilla extract
- Chopped pecans, optional (or colored sprinkles optional)
How to Make
-
Step 1: Make the frosting before the cake, it must be spread on a hot cake.
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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.
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Step 3: Pour into a greased 15x10x1-inch jelly roll pan.
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Step 4: Bake at 350° for about 20 minutes, or until a toothpick inserted in the center comes out clean, FROST WHILE STILL HOT.
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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.
Nutritional Facts
- 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