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    Texas Chocolate Sheet Cake with Chocolat


    Source of Recipe


    Azlinda

    List of Ingredients




    Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting

    Sheet Cake:
    2 cups granulated sugar
    2 cups all-purpose flour
    1 teaspoon baking soda
    1 teaspoon cinnamon
    1 cup water
    1/2 cup butter or margarine
    1/2 cup vegetable oil
    1/4 cup cocoa powder
    1/2 cup buttermilk
    2 eggs, slightly beaten
    1 teaspoon vanilla extract

    Chocolate-Mocha Frosting:
    6 tablespoons butter or margarine
    1/4 cup cocoa powder
    1/3 cup strong coffee (milk may be substituted
    3 cups confectioners' sugar
    1 teaspoon vanilla extract
    1 cup chopped pecans

    Recipe



    Sheet Cake: Sift sugar, flour, baking 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 extract and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake at 375 degrees F for 25 minutes (slightly longer if using a glass pan).

    Start making Chocolate Mocha Frosting about 5 minutes before cake is done.

    Chocolate-Mocha Frosting: 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 extract and pecans. Mix and spread on the hot cake while it is still in the pan.


 

 

 


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