TEXAS SHEET CAKE VI

Texas Sheet Cake VI image

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.

Provided by PAULA ROSE

Categories Desserts Cakes Sheet Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 16

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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

Steps:

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.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 96.2 g, Cholesterol 116.4 mg, Fat 35.8 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 18.5 g, Sodium 398.2 mg, Sugar 75.3 g