Texas Chocolate Sheet Cake With Chocolate-Mocha Frosting Recipe

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
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

directions

For 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.

For Chocolate-Mocha Frosting: Combine butter or margarine, cocoa and coffee 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.

nutrition data

614 calories, 31 grams fat, 84 grams carbohydrates, 5 grams protein per serving.

reviews & comments

tmarie REVIEW:
February 27, 2011

This cake is to die for!!!!! Moist with just the right amount of mocha flavor!!!

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