Texas Sheet Cake VI

Name: Texas Sheet Cake VI
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
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; 0.5 teaspoon salt; 3 eggs; 1 (8 ounce) container sour cream; 1 teaspoon vanilla extract; 0.5 cup butter; 6 tablespoons milk; 6 tablespoons unsweetened cocoa powder; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 cup chopped pecans

4.8

(122)

110 Reviews

29 Photos

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.

Submitted by Sister Paula Pemberton

Updated on July 14, 2022

29

Prep Time:

15 mins

Cook Time:

30 mins

Additional Time:

15 mins

Total Time:

1 hr

Servings:

12

Yield:

1 - 12x18 inch sheet pan

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Ingredients

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Original recipe (1X) yields 12 servings

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 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

Directions

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.
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.
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.
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.

210 home cooks made it!

Nutrition Facts (per serving)

710	Calories
36g	Fat
96g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 710
% Daily Value *
Total Fat 36g	46%
Saturated Fat 19g	93%
Cholesterol 116mg	39%
Sodium 398mg	17%
Total Carbohydrate 96g	35%
Dietary Fiber 3g	11%
Total Sugars 75g
Protein 7g	13%
Vitamin C 0mg	0%
Calcium 61mg	5%
Iron 2mg	12%
Potassium 210mg	4%

* 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.

Texas Sheet Cake VI

Ingredients

Directions

Nutrition Facts (per serving)

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