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Ingredients
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| granulated sugar: 2 cups |
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| regular coffee: 1 cup (strong brewed) |
| unsweetened cocoa powder (sifted): 1/4 cup |
| buttermilk: 1/2 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| 2% milk: 1/4 cup |
| 2% milk: 1 tsp |
| vanilla extract: 1 tsp |
| unsweetened cocoa powder (sifted): 2 Tbl |
| powdered sugar (unsifted): 3 1/2 cups |
Texas Sheet Cake IV
Credit: AllRecipes
User rating:
"This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate."
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Prep Time
15 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
Directions
- 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.