Today I was out of bake items and was wondering what to make. I was thinking along the lines of cookies. So I looked online for different kinds of cookies to see if there were any I haven’t made for awhile or forgot about. I didn’t find anything. I then decided to look at my cookbooks. I was flipping through my Better Homes and Gardens cookbook when I came across this recipe. It’s easy to make. It’s sweet, but GREAT with a cup of freshly brewed coffee. It’s light and fluffy like a cloud. I hope you enjoy!
Mocha Sheetcake with Pecan Frosting
5 tsp. Instant espresso coffee powder
1 cup bowling water
1 1/3 cups butter
2/3 cup Unsweetened cocoa powder
2 cups sugar
2 cups flour
2 eggs, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
2 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/3 cup butter
1/2 cup buttermilk
1/3 cup unsweetened cocoa powder
1 teaspoon instant espresso coffee powder
4 1/2 cups powdered sugar
1 teaspoon of vanilla
1. Preheat oven to 350°. Generously grease a 15x10x1-inch baking pan; set aside.
2. Dissolve espresso powder in the boiling water. In a medium saucepan combine espresso, butter, and unsweetened cocoa. Bring to boil over medium-high heat, stirring constantly. Remove from heat; let cool for 10 minutes.
3. In a large bowl whisk together the sugar and flour. Add the warm cocoa mixture; stir to blend well. Add eggs, buttermilk, baking soda, vanilla, cinnamon, and salt; mix well. Spread batter evenly into prepared pan.
4. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean.
5. Meanwhile, for pecan frosting, in a medium saucepan heat butter, buttermilk, unsweetened cocoa powder, and instant espresso coffee powder over medium-low heat, stirring constantly until butter is melted. Remove from heat. With an electric mixer on medium beat in powdered sugar and vanilla.
6. Immediately frost hot cake. Sprinkle with pecans.
Note: If you put it in the fridge after it is cut it will get dense.
Recipe taken from Better Homes and Gardens.