Texas Sheet Cake VI recipe
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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
Nutrition Info
- 709.5 caloriescarbohydrate: 96.2 gcholesterol: 116.4 mgfat: 35.8 gfiber: 3.1 gprotein: 6.6 gsaturatedFat: 18.5 gservingSize: -sodium: 398.2 mgsugar: 75.3 gtransFat: : -unsaturatedFat: : -
Directions Texas Sheet Cake VI
Directions
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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.
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.