Texas Sheet Cake Vi

Name: Texas Sheet Cake Vi
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; 1/2 teaspoon salt; 3 eggs; 1 (8 ounce) container sour cream; 1 teaspoon vanilla extract; 1/2 cup butter; 6 tablespoons milk; 6 tablespoons unsweetened cocoa powder; 4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 cup chopped pecans

16 ingredients

4 steps

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
1/2 teaspoon salt
3 eggs
1 (8 ounce) container sour cream
1 teaspoon vanilla extract
1/2 cup butter
6 tablespoons milk
6 tablespoons unsweetened cocoa powder
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions

1

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.
2

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.
3

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.
4

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.