TEXAS SHEET CAKE WITH CHOCOLATE MOCHA FROSTING

TEXAS SHEET CAKE

WITH CHOCOLATE MOCHA FROSTING

Kitchener Ecclesia, Ontario, Canada

I (L.C.) recently lost everything on my computer, including the original web page for this wonderful recipe sent in by Sis. Patti several years ago. I was able to reproduce the recipe right out of my personal recipe book as I have made Sis. Patti's recipe several times since she originally sent it in. The recipe should be correct, but I lost the opening remarks from Sis. Patti.

From my personal experience I can attest that this is an exceptionally good and rich cake. The cake has a moist light texture and a mild chocolate flavor. The icing is rich and thick, like fudge. Because its textures and flavors are so unique, it presents itself as obviously a specialty, "homemade" cake.

2 cups sugar

1/2 cup vegetable oil

2 cups flour

1/4 cup cocoa powder

1 tsp. baking soda

1/2 cup buttermilk

1 tsp. cinnamon

2 slightly beaten eggs

1 cup water (I use milk)

1 tsp. vanilla

1/2 cup butter or margarine

FROSTING:

6 Tbs. butter or margarine

3 cups icing sugar

1/4 cup cocoa powder

1 tsp. vanilla

1/3 cup strong coffee

1 cup chopped pecans

Sift sugar, flour, soda and cinnamon together in a large bowl. Set aside. Combine water, butter, oil and cocoa in small saucepan and bring to a boil, stirring constantly. Pour over dry ingredients and mix well. Combine buttermilk, eggs and vanilla and stir into chocolate batter. Pour batter into a greased and floured 9x13 pan. Bake at 375 degrees F. for 25 minutes.

Frosting: Combine butter, cocoa and coffee in small saucepan and bring to a boil, stirring constantly. Stir in sugar gradually. Add vanilla and pecans. Mix and spread on the hot cake while it is still in the pan.

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