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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do. Ingredients:
1 cup hot brewed coffee |
1 cup butter |
5 tablespoons unsweetened cocoa powder |
2 cups all-purpose flour |
2 cups white sugar |
1 teaspoon baking soda |
1/2 teaspoon salt |
3 eggs |
1 (8 ounce) container sour cream |
1 teaspoon vanilla extract |
1/2 cup butter |
6 tablespoons milk |
6 tablespoons unsweetened cocoa powder |
4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup chopped pecans |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12x18 inch sheet pan. In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
2. In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in cocoa mixture. Spread into prepared pan.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
4. To make the Frosting: In a saucepan, combine 1/2 cup butter, milk and 6 tablespoons cocoa. Bring to a boil, reduce temperature and stir until smooth. Remove from heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and chopped pecans. Spread on cake while still warm.
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