Texas Sheet Cake VI

Ingredients

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

Cake

Frosting

Directions

1. Heat the oven to 350°F. Grease and flour a 12-by-18-inch sheet pan.
2. In a saucepan, combine the coffee, 1 cup butter, and 5 tablespoons cocoa. Bring to a boil, reduce the heat, and stir until smooth. Remove from the heat and set aside.
3. In a large bowl, combine the flour, white sugar, baking soda, and salt. Make a well in the center and add the eggs, sour cream, and 1 teaspoon vanilla. Mix well, then beat in the cocoa mixture. Spread in the prepared pan.
4. Bake for 20–25 minutes, until a toothpick inserted in the center comes out clean. Frost while still warm.
5. For the frosting, combine 1/2 cup butter, milk, and 6 tablespoons cocoa in a saucepan. Bring to a boil, reduce the heat, and stir until smooth.
6. Remove from the heat and blend in the confectioners' sugar. Stir in 1 teaspoon vanilla and the chopped pecans. Spread on the warm cake.

Details

Prep: 15 minutes · Cook: 30 minutes · Additional: 15 minutes · Total: 1 hour