Texas Sheet Cake VI Recipe

Ingredients
<br>- 1 cup hot brewed coffee
<br>- 1 cup butter
<br>- 5 tablespoons unsweetened cocoa powder
<br>- 2 cups all-purpose flour
<br>- 2 cups white sugar
<br>- 1 teaspoon baking soda
<br>- ½ teaspoon salt
<br>- 3  eggs
<br>- 1 (8 ounce) container sour cream
<br>- 1 teaspoon vanilla extract
<br>- ½ cup butter
<br>- 6 tablespoons milk
<br>- 6 tablespoons unsweetened cocoa powder
<br>- 4 cups confectioners' sugar
<br>- 1 teaspoon vanilla extract
<br>- 1 cup chopped pecans
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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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

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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