Texas Sheet Cake IV Best Family Recipes
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| Texas Sheet Cake IV |
"This chocolate cake is made in a jelly roll pan and uses darkish cocoa rather than unsweetened chocolate."
Ingredients :
- 2 cups all-reason flour
- 1 teaspoon baking soda
- 2 cups white sugar
- 1/2 cup butter
- half of cup shortening
- 1 cup strong brewed espresso
- 1/4 cup unsweetened cocoa powder
- half of cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
- half cup butter
- 1/4 cup milk
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- three 1/2 cups confectioners' sugar
Instructions :
| Prep : 15M | Cook : 24M | Ready in : 35M |
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- Preheat oven to 400 levels F (2 hundred tiers C). Grease and flour jelly roll pan or line with parchment paper.
- In a large bowl, mix together flour, baking soda and white sugar. Set aside.
- In a saucepan, heat half of cup butter, shortening, espresso, and 1/four cup cocoa until boiling. Stir often. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
- Bake for 20 mins inside the preheated oven, or until toothpick inserted in middle of cake comes out clean.
- While cake bakes, prepare frosting. Combine half of cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring continuously. Beat in confectioners' sugar and vanilla until smooth. Spread heat frosting over cake as soon as it's miles taken from the oven. Cool.
Notes :
- Reynolds® parchment may be used for simpler cleanup/elimination from the pan.
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