Texas Sheet Cake IV Tasty Recipes

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Friday, April 22, 2011

Texas Sheet Cake IV

"This chocolate cake is made in a jelly roll pan and uses darkish cocoa as opposed to unsweetened chocolate."

Ingredients :

2 cups all-motive flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1 cup sturdy brewed coffee
1/4 cup unsweetened cocoa powder
half cup buttermilk
2 eggs
1 teaspoon vanilla extract
half cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
3 half cups confectioners' sugar

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

Preheat oven to 400 ranges F (200 ranges C). Grease and flour jelly roll pan or line with parchment paper.
In a big bowl, mix collectively flour, baking soda and white sugar. Set aside.
In a saucepan, warmth half of cup butter, shortening, espresso, and 1/four cup cocoa till boiling. Stir frequently. Pour chocolate aggregate over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
Bake for 20 mins in the preheated oven, or until toothpick inserted in middle of cake comes out easy.
While cake bakes, put together frosting. Combine half of cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring continuously. Beat in confectioners' sugar and vanilla till easy. Spread heat frosting over cake as soon as it's miles taken from the oven. Cool.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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