Description
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
- ½ teaspoon salt
- 3 eggs
- 1 (8 ounce) container sour cream
- 1 teaspoon vanilla extract
- ½ cup butter
- 6 tablespoons milk
- 6 tablespoons unsweetened cocoa powder
- 4 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12×18 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.
- 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.
- 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.
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 1 hr
Servings: 12