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West Texas Sheet Cake

Source of Recipe


From "Texas the Beautiful Cookbook"






List of Ingredients



• Butter and flour for preparing pan
  
• ½ cup melted butter or margarine
  
• ¼ cup cocoa
  
• 1 cup water
  
• 2 cups all-purpose flour
  
• 2 cups sugar
  
• ½ cup buttermilk
  
• 2 eggs, lightly beaten
  
• 1 tsp baking soda
  
• 1 tsp vanilla extract
  
• 1 tsp ground cinnamon
  
• 1 tsp instant coffee granules
  
• ½ tsp salt
  
• ¾ cup pecan pieces
  
• Chocolate-Cinnamon Frosting (recipe follows)
  






Instructions



1. Preheat oven to 400° F. Grease and flour a 15 x 10 x 2-inch jellyroll pan. In saucepan, combine butter, cocoa and water. Bring to boil, stirring to dissolve cocoa. Remove from heat and set aside. In large bowl, stir together flour and sugar. Add cocoa mixture and, using electric mixer or a spoon, beat until combined. Continue to beat while adding buttermilk, eggs, baking soda, vanilla, cinnamon, coffee granules and salt. When mixture is well blended, stir in pecans.
   
   
2. Pour batter into prepared pan. Bake until wooden toothpick inserted into center comes out clean, about 20 minutes. Transfer to rack and let cool 15 minutes.
   
   
3. Spread Chocolate-Cinnamon Frosting over still-warm cake. Cut into squares; serve warm or at room temperature.
   
   Makes 20 to 24 servings.
   
   ............
   
   CHOCOLATE-CINNAMON FROSTING
   
   • 4 cups powdered sugar
   • ½ cup melted butter, cooled
   • 1 cup cocoa
   • 1/3 cup milk
   • 1 tsp vanilla extract
   • 1 tsp instant coffee granules
   • 1 tsp ground cinnamon
   
   Beat powdered sugar, butter, cocoa and milk in a mixing bowl until well blended. Stir in vanilla, coffee granules and cinnamon until thoroughly combined.