Texas Chocolate Sheet Cake With Chocolate-mocha Frosting Recipe
Yield: 14 ServingsRecipe by luhu.jp
Ingredients:
-----sheet cake-----,
2 cup: Sugar,
2 cup: All-purpose flour,
1 tsp: Soda,
1 tsp: Cinnamon,
1 cup: Water,
1/2 cup: Butter or margarine,
1/2 cup: Vegetable oil,
1/4 cup: Cocoa,
1/2 cup: Buttermilk,
2: Eggs, slightly beaten
1 tsp: Vanilla ----chocolate mocha frosting-----,
6 tbsp: Butter or margarine,
1/4 cup: Cocoa,
1/3 cup: Strong coffee (1/3 cup, milk may be sugstitu
3 cup: Confectioners sugar,
1 tsp: Vanilla,
1 cup: Chopped pecans,
Directions:
SOURCE: More Tastes & Tales from Texas with love by Peg Hein,
copyright 1987, 6th printing - Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - Cust 229. CAKE DIRECTIONS: Sift
sugar, flour, soda and cinnamon together into a large mixing bowl.
Set aside. Combine water, butter or margarine, oil and cocoa in a
small saucepan and bring to a boil, stirring constantly. Watch
carefully so mixture does not scorch. Pour over dry ingredients and
mix well. Combine buttermilk, eggs and vanilla and stir into
chocolate batter. Pour batter into a greased and floured 9 x 13 inch
cake pan. Bake at 375~ for 25 minutes (slightly longer if using a
glass pan). Start making Chocolate Mocha Frosting about 5 minutes
before cake is done. FROSTING DIRECTIONS: Combine butter or
margarine, cocoa and coffee (or milk) in a small saucepan and bring
to a boil, stirring constantly. Stir in confectioners sugar
gradually. Add vanilla and pecans. Mix and spread on the hot cake
while it is still in the pan.
Source from luhu.jp
copyright 1987, 6th printing - Oct. 1991, ISBN #0-9613881-1-0. MM
format by Ursula R. Taylor who got this from Robbie Shelton in the
Oct. 1995 cookbook swap on Delphi - Cust 229. CAKE DIRECTIONS: Sift
sugar, flour, soda and cinnamon together into a large mixing bowl.
Set aside. Combine water, butter or margarine, oil and cocoa in a
small saucepan and bring to a boil, stirring constantly. Watch
carefully so mixture does not scorch. Pour over dry ingredients and
mix well. Combine buttermilk, eggs and vanilla and stir into
chocolate batter. Pour batter into a greased and floured 9 x 13 inch
cake pan. Bake at 375~ for 25 minutes (slightly longer if using a
glass pan). Start making Chocolate Mocha Frosting about 5 minutes
before cake is done. FROSTING DIRECTIONS: Combine butter or
margarine, cocoa and coffee (or milk) in a small saucepan and bring
to a boil, stirring constantly. Stir in confectioners sugar
gradually. Add vanilla and pecans. Mix and spread on the hot cake
while it is still in the pan.
Source from luhu.jp