Recipes > Desserts > Cakes > Sheet Cake > Texas Sheet Cake VI

Texas Sheet Cake VI

Texas Sheet Cake VI Recipe

Description

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.

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
  • ½ teaspoon salt
  • 3 large eggs eggs
  • 1 (8 ounce) container sour cream
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 6 tablespoons milk
  • 6 tablespoons unsweetened cocoa powder
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Instructions

  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.
  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.
  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.
  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.

Add comment

Nutritional Information

Texas Sheet Cake VI

Servings Per Recipe: 12
Calories: 709.5
% Daily Value *
protein: 13 %
carbohydrates: 31 %
exchange other carbs:
dietary fiber: 12 %
sugars:
fat: 55 %
saturated fat: 93 %
cholesterol: 39 %
vitamin a iu: 18 %
niacin equivalents: 23 %
vitamin b6: 4 %
vitamin c: 1 %
folate: 13 %
calcium: 6 %
iron: 12 %
magnesium: 16 %
potassium: 6 %
sodium: 16 %
thiamin: 25 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
percent of calories from sat fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Powered by the ESHA Research Database © 2018,
ESHA Research, Inc. All Rights Reserved