MEXICAN CHOCOLATE SHEET CAKE

 

 

Ingredients

2 cups all-purpose flour
2  cups sugar
1 1/4  cup unsweetened baking cocoa
1 1/4  teaspoons ground cinnamon
1   teaspoon baking soda
1 1/4   teaspoon salt
1  cup butter or margarine, melted
1  cup strong brewed coffee (room temperature)
1/2  cup buttermilk
1  teaspoon vanilla
2  eggs, beaten
 2 teaspoons instant coffee granules or crystals
2  teaspoons warm water
1  container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired

Directions

  • Heat oven to 350°F. Grease 13×9-inch pan with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt. Add butter, brewed coffee, buttermilk, vanilla and eggs; mix with wire whisk until well blended. Pour batter into pan.
  • Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
  • In small bowl, mix coffee granules and warm water. In medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth. Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.
[my_privacy_policy]
%d bloggers like this: