Texas Sheet Cake IV

This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 290 Calories

Ingredients

• 2 eggs
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 2 cups white sugar
• ½ cup shortening
• 1 teaspoon vanilla extract
• ½ cup butter
• 2 tablespoons unsweetened cocoa powder
• ¼ cup unsweetened cocoa powder
• ¼ cup milk
• ½ cup buttermilk
• 1 teaspoon milk
• 3 ½ cups confectioners' sugar
• 1 cup strong brewed coffee

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.

Step 2

In a large bowl, mix together flour, baking soda and white sugar. Set aside.

Step 3

In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.

Step 4

Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.

Step 5

While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.