TEXAS SHEET CAKE IV

Texas Sheet Cake IV image

This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate.

Provided by MAGGIE MCGUIRE

Categories Desserts Cakes Sheet Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
½ cup butter
½ cup shortening
1 cup strong brewed coffee
¼ cup unsweetened cocoa powder
½ cup buttermilk
2 eggs
1 teaspoon vanilla extract
½ cup butter
¼ cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
3 ½ cups confectioners' sugar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
In a large bowl, mix together flour, baking soda and white sugar. Set aside.
In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 43.2 g, Cholesterol 36.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 120.1 mg, Sugar 34.3 g