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Monday, February 7, 2011

Texas Sheet Cake!

This is the second time I've made this cake- this time I added more chocolate and it was even more delicious. Its a really easy cake to make and is extremely portable, since it is frosted and served directly from the pan in which it is baked. It is almost a mix between a sheet cake and a brownie... so obviously it was adored by yours truly. Its really very very very good. MAKE THIS CAKE.

-2 cups all-purpose flour
-2 cups sugar
-1 teaspoon baking soda
-1/2 teaspoon salt
-1/2 cup sour cream
-2 eggs
-1 cup butter
-1 cup chocolate chips
-1 cup coffee
-5 tablespoons unsweetened cocoa

-6 tablespoons milk
-5 tablespoons unsweetened cocoa
-1/2 cup chocolate chips
-1/2 cup butter
-2 1/2 cups confectioner's sugar
-1 teaspoon vanilla 
Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan.

Using an electric mixer beat together the sour cream and eggs. In a separate bowl combine the flour, sugar, baking soda and salt and set aside. Melt the butter on low in a saucepan, add the coffee and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Add chocolate chips and stir until melted. Allow to cool slightly, then stir cocoa mixture into the dry ingredients, mixing until blended. Pour into sour cream and eggs and beat on low until mixed. 

Pour batter into prepared pan. Bake in the preheated oven for about 25 minutes, or until a toothpick inserted into the center comes out clean.

For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, mixing until blended. Spread frosting over warm cake.

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