Directions: |
Directions:Preheat your oven to 350 degrees F. Grease and lightly flour a 9 x 9-inch pan and set aside. Place the butter, cocoa and coffee in a medium saucepan. Heat and stir just until the butter has melted, set aside. In a large bowl, add the flour, sugar, baking soda and salt and whisk together. Add the warm cocoa mixture to the flour mixture and whisk until smooth. Add the eggs, sour cream, and vanilla, to the bowl and whisk until completely combined. Pour the batter into the greased pan (keep that saucepan for the icing!) and bake for 20 minutes - while it's baking make the fudge frosting.
For the frosting, place your saucepan over medium heat. Melt the butter, cocoa, and evaporated milk. When the butter has melted add the powdered sugar and stir until combined and has reached your desired consistency. When completely blended add vanilla and chopped pecans. When the cake is fully baked, remove from oven and immediately pour frosting on top of the hot cake. Spread evenly. Let cake stand on a wire rack for at least one hour before serving. Serves 9.
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Notes: |
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Notes: This is not actually a "sheet cake" at all! It's the same recipe, but halved and put in a 9x9-inch pan instead of a jelly roll pan. If you want to make a traditional sheet cake, double the recipe, follow the same instructions and bake in a jelly roll pan.
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This recipe for Texas Sheet Cake is from