Prep 10 mins
Cook 20 mins
I have my share of sheet cakes over the years, this one is truly the best I have had--- the frosting recipe to go with this cake is Kittencal's Chocolate Frosting/Icing you may of coarse use your own favorite recipe. If you cannot make brewed coffee just use 1 heaping teaspoon of instant coffee granules dissolved in 1 cup boiling water. This makes a huge moist rich deep chocolate cake which makes it great for a potluck or a children's birthday party :)
- 1 cup butter (cut into pieces, can use half butter and half margarine)
- 1 cup brewed strong coffee (hot or cold)
- 1⁄4 cup sifted unsweetened cocoa powder
- 2 cups white sugar, plus
- 2 tablespoons white sugar
- 2 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 2 large eggs
- 3⁄4 cup sour cream
- 3 teaspoons vanilla
- 1 cup mini chocolate chip (can use a little more if desired)
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 2 2⁄3 cups confectioners' sugar
- 1⁄3 cup half-and-half cream or 1⁄3 cup unwhipped whipping cream
- 1 teaspoon vanilla
- 1⁄2 cup unsweetened cocoa powder (for a medium chocolate flavour) or 3⁄4 cup unsweetened cocoa powder (for a dark chocolate flavor)
- Set oven to 350°F (oven rack to second-lowest position).
- Line bottom of a 17 x 11-inch jelly-roll pan with parchment paper.
- For the cake; in a saucepan combine the butter with brewed coffee and sifted cocoa powder; bring to a boil then simmer for about 30 seconds, remove from heat then place in a large heat-proof or plastic bowl.
- Add in sugar and vanilla whisk until all the sugar granules are dissolved; cool for about 20 minutes.
- Whisk in eggs and sour cream together until well blended then add to the chocolate mixture; mix until blended.
- In a small bowl mix together flour with baking soda and salt; add to the chocolate batter and mix until combined (batter will be thin).
- Mix in chocolate chips.
- Pour the batter into prepared jelly-roll pan.
- Bake for about 18-20 minutes (watch closely this cake takes very little time to bake!).
- Cool cake completely before slicing.
- For the frosting; cream the butter in a medium bowl.
- Add in desired amount of cocoa powder, vanilla and confectioners sugar and cream; beat using an electric mixer until desired consistancy is achieved (you may need additional cream or confectioners sugar).
- Frost cooled cake.
This was the best Texas sheet cake I have made so far! Mine turned out looking like "Engrossed" picture. I made with the least amount cocoa called for, and thought it was perfect. The only thing I would change next time is to sprinkle the chips on after pouring in the pan to more evenly distribute them. Sooo delicious, and the frosting was so creamy. Thanks for posting!
WOWZERS! This was soooooo DELISH! I mixed it all with a wooden spoon in a medium pot that I did step 3 in. It was easy and the only problem I had was the flour was a little lumpy. But the flavor and texture of the cake turned out very nice! I REALLY recommend the suggested frosting...I made it with heavy cream and it was like a fluffy, creamy, chocolatey mousse....I was eating it with a spoon. I would like to try the cake with cinnamon in it. Thanks for this keeper recipe! Made for Zaar Tag.
This cake is so rich and chocolaty - I love it! I had a small problem with the chocolate chips settling to the bottom of the cake, but other than that, it is DELICIOUS! I topped it with recipe#89207 and recipe#90142. It was hard to eat only one piece!!! I will definitely make this again :)