Texas Sheet Cake IV The Best Recipes

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Texas Sheet Cake IV

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

Ingredients :

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

Instructions :

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

Preheat oven to 400 stages F (200 tiers C). Grease and flour jelly roll pan or line with parchment paper.
In a large bowl, blend together flour, baking soda and white sugar. Set apart.
In a saucepan, warmth 1/2 cup butter, shortening, espresso, and 1/4 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 inside the preheated oven, or until toothpick inserted in middle of cake comes out easy.
While cake bakes, prepare frosting. Combine half of cup butter or margarine, milk and a pair of 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 far taken from the oven. Cool.

Notes :

Reynolds® parchment may be used for less difficult cleanup/removal from the pan.

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