Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting
	
	
	-----SHEET CAKE-----
	
	
	2 cups     Sugar
	2 cups     All-purpose flour
	1 teaspoon Soda
	1 teaspoon Cinnamon
	1 cup      Water
	1/2 cup    Butter or margarine
	1/2 cup    Vegetable oil
	1/4 cup    Cocoa
	1/2 cup    Buttermilk
	2          Eggs -- slightly beaten
	1 teaspoon Vanilla
	
	
	
	-----CHOCOLATE MOCHA FROSTING-----
	
	
	6 tablespoons Butter or margarine
	1/4 cup       Cocoa
	1/3 cup       Strong coffee (1/3 cup -- milk may be substituted
	3 cups        Confectioners sugar
	1 teaspoon    Vanilla
	1 cup         Chopped pecans
	
	CAKE DIRECTIONS:
	
	Sift sugar, flour, soda and cinnamon together into a large mixing
	bowl.
	
	Set aside. Combine water, butter or margarine, oil and cocoa in
	a small saucepan and bring to a boil, stirring constantly. Watch carefully
	so mixture does not scorch. Pour over dry ingredients and mix well.
	
	Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour
	batter into a greased and floured 9 x 13 inch cake pan. Bake at 375°F
	for 25 minutes (slightly longer if using a glass pan). Start making Chocolate
	Mocha Frosting about 5 minutes before cake is done.
	
	FROSTING DIRECTIONS:
	
	Combine butter or margarine, cocoa and coffee (or milk) in a small
	saucepan and bring to a boil, stirring constantly. Stir in confectioners
	sugar gradually. Add vanilla and pecans. Mix and spread on the
	hot cake while it is still in the pan. 

	
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