Wednesday, October 20, 2010

Chocolate Mocha Sheet Cake with Traditional Frosting

Servings: 8 or more
Preparation Time: 30 minutes

2 cups all purpose flour
2 cups granulated sugar
½ teaspoon salt
1 cup butter (2 sticks), room temperature
1 cup brewed coffee
¼ cup cocoa powder
1 teaspoon baking soda
2 large eggs, beaten
1 teaspoon imitation black walnut flavoring
½ cup sour cream

For frosting:
½ cup butter (1 stick)
1/3 cup cocoa powder
1/3 cup milk
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Coat a 15X10 inch jellyroll pan with vegetable oil spray and dust with flour. Combine the flour, sugar and salt in a small bowl. Set aside.

Melt the butter in a sauce pan over medium heat. Stir in the coffee and cocoa. Bring to a boil. Add the flour mixture and stir. Remove from the heat. Stir in the baking soda, eggs, black walnut flavoring and sour cream.

Pour the batter into a prepared pan. Bake for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.

For frosting:
Melt the butter in a saucepan over medium heat. Stir in the cocoa powder and milk. Bring to a boil. Stir in the confectioners’ sugar, vanilla extract and nuts. Slowly pour onto cake and allow time to set up.

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