Recipe: Mocha Sheet Cake With Pecans

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What You Need:

 

1 c. unsalted butter

1 c. strong brewed coffee or I tbsp. instant coffee dissolved in 1 c. hot water

¾ c. unsweetened cocoa powder

½ c. vegetable oil

2 c. all-purpose flour

2 c. sugar

1 tsp. baking soda

½ tsp. salt

½ c. buttermilk

2 large eggs

2 tsp. vanilla extract

6 tbsp. milk

1 box (1 lb.) powdered sugar

1 c. chopped pecans, toasted

 

Directions:

 

  1. Preheat oven to 400°F.
  2. Lightly grease 15 ½ x10 ½ x1 in jelly roll pan.
  3. Stir ½ c. butter, coffee, ½ c. cocoa, and vegetable oil in heavy small saucepan over medium heat until smooth.
  4. Remove saucepan from heat.
  5. Stir flour, baking soda, and salt in a large bowl until blended.
  6. Whisk in cocoa mixture.
  7. Whisk buttermilk, eggs, and 1 tsp. vanilla in medium bowl until blended. Add to flour mixture and blend well.
  8. Spread batter in prepared pan.
  9. Bake until tester comes out clean, about 20 minutes. Transfer cake to rack.
  10. Meanwhile, stir in milk and remaining ½ c. butter and ¼ c. cocoa in heavy medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly.
  11. Remove from heat.
  12. Add powdered sugar and remaining 1 tsp. vanilla and whisk until smooth.
  13. Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.
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