Texas Sheet Cake Vi
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Recipe Summary Texas Sheet Cake Vi
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 | How To Use Pie Chart In Google Sheets1 cup hot brewed coffee1 cup butter5 tablespoons unsweetened cocoa powder2 cups all-purpose flour2 cups white sugar1 teaspoon baking soda½ teaspoon salt3 eggs1 (8 ounce) container sour cream1 teaspoon vanilla extract½ cup butter6 tablespoons milk6 tablespoons unsweetened cocoa powder4 cups confectioners' sugar1 teaspoon vanilla extract1 cup chopped pecansDirectionsPreheat 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.Info | How To Use Pie Chart In Google Sheetsprep: 15 mins cook: 30 mins additional: 15 mins total: 1 hr Servings: 12 Yield: 1 - 12x18 inch sheet pan
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