Title: Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting
Categories: Cake Chocolate
Yield: 14 Servings
| 2 | c | Sugar |
| 2 | c | All-purpose flour |
| 1 | ts | Soda |
| 1 | ts | Cinnamon |
| 1 | c | Water |
| 1/2 | c | Butter or margarine |
| 1/2 | c | Vegetable oil |
| 1/4 | c | Cocoa |
| 1/2 | c | Buttermilk |
| 2 | | Eggs; slightly beaten |
| 1 | ts | Vanilla ----chocolate mocha frosting----- |
| 6 | tb | Butter or margarine |
| 1/4 | c | Cocoa |
| 1/3 | c | Strong coffee (1/3 cup; milk may be sugstitu |
| 3 | c | Confectioners sugar |
| 1 | ts | Vanilla |
| 1 | c | Chopped pecans |
SOURCE: More Tastes & Tales from Texas with love by Peg Hein, copyright
1987, 6th printing - Oct. 1991, ISBN #0-9613881-1-0. MM format by Ursula
R. Taylor who got this from Robbie Shelton in the Oct. 1995 cookbook swap
on Delphi - Cust 229. CAKE DIRECTIONS: Sift sugar, flour, 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 and stir
into chocolate batter. Pour batter into a greased and floured 9 x 13 inch
cake pan. Bake at 375~ for 25 minutes (slightly longer if using a glass
pan). Start making Chocolate Mocha Frosting about 5 minutes before cake is
done. FROSTING DIRECTIONS: 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 and pecans. Mix and
spread on the hot cake while it is still in the pan.