Texas Sheet Cake VI

This chocolate sheet cake is made with coffee and sour cream. Included is a recipe for frosting which should be spread on the cake while it is still very warm. It is VERY rich. My daughter encouraged me to submit the recipe on-line. Hope you like it as much as we do.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 710 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 cup butter
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ cup butter
• 1 cup chopped pecans
• 3 eggs
• 4 cups confectioners' sugar
• 5 tablespoons unsweetened cocoa powder
• 6 tablespoons unsweetened cocoa powder
• 1 (8 ounce) container sour cream
• 6 tablespoons milk
• 1 cup hot brewed coffee

Recipe Instructions

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.