This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate.
Provided by MAGGIE MCGUIRE
Categories Desserts Cakes Sheet Cake Recipes
Time 35m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
- In a large bowl, mix together flour, baking soda and white sugar. Set aside.
- In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
- Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
- While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 43.2 g, Cholesterol 36.2 mg, Fat 12.8 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 6.2 g, Sodium 120.1 mg, Sugar 34.3 g
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