Instructions:

Texas Chocolate Sheet Cake with Chocolate-Mocha Frosting

Source: McCall's - October 1996

Sheet Cake
2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup water
1/2 cup butter or margarine
1/2 cup vegetable oil
1/4 cup cocoa powder
1/2 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla extract

Chocolate-Mocha Frosting
6 tablespoons butter or margarine
1/4 cup cocoa powder
1/3 cup strong coffee (milk may be substituted
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Sheet Cake: Sift sugar, flour, baking 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 extract and stir into chocolate batter. Pour batter into a greased and floured 9 x 13 inch cake pan. Bake at 375 degrees F for 25 minutes (slightly longer if using a glass pan).

Start making Chocolate Mocha Frosting about 5 minutes before cake is done.

Chocolate-Mocha Frosting: 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 extract and pecans. Mix and spread on the hot cake while it is still in the pan.