An easy recipe for a good, basic sheet cake. Use a 9×11 pan or double the recipe because 10×13 made for a very thin cake!
Yeeeeeeehaaaaaaaaaaaa! My native Texan hubby as well as the rest of our family LOVE this cake! We baked this in a 9 x 13 metal pan for 22 minutes – perfection! This was super easy to make. Make sure that you prepare the icing when you are able to put on the cake while it is still warm, preferably right out of the oven. The icing gets stiff fast so the warm cake helps it spread. My family also loves to pair this up with vanilla ice cream. Being from San Antonio where pecan trees are in the back yard, we only make this with pecans, not walnuts. If you are one to worry about calories and fat content this recipe isn’t for you, enjoy! 😉
I just got done eating ANOTHER bite of this cake. Unfortunately, I have been doing that all day long!!! I made it for company last night and I am being tempted with what is left of this large delicious cake! This was the first time making this cake…I was pleasantly surprised. If you like chocolate, I don’t see how you wouldn’t like this cake. It is moist and rich, but not too rich where you say you can’t eat it(obviously I am not having that problem). I made it in a 10×15 pan, that I thought was only good for making my cookies. I used Baker’s Joy cooking spray to grease my pan(very easy). This is a thinner cake, but I liked it the way it was. You have a better icing to cake ratio this way 🙂I suggest starting the icing approx. 10 minutes prior to the cake coming out of the oven. That way the cake is done right when you are done with the icing.
2 cups granulated sugar
2 cups self-rising flour
1 cup butter
1 cup strong black coffee
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk
1/4 cup butter
4 tablespoons buttermilk
3 tablespoons unsweetened cocoa
2 1/2 cups powdered sugar
1/2 cup chopped pecans
1 cup semi-sweet chocolate chips
1 cup caramel sauce, to drizzle
1. Preheat oven to 350 degrees. Grease and flour the pan or use parchment paper. In a large bowl, combine self-rising flour and granulated sugar. Set aside.
2. In a saucepan, combine 1 cup butter, 1 cup coffee, and 1/3 cup cocoa. Bring to a boil, stirring constantly. Pour into the prepared dry ingredients. Using a hand-held mixer, mix on medium speed until wet and dry ingredients are thoroughly combined. Add eggs and the 1/2 cup of buttermilk. Mix on medium speed for another minute or so, until well combined.
3. Pour into baking pan, and bake for 25-30 minutes. When cake is done baking, a toothpick or fork inserted into the middle of the cake should come out clean.
4. Prepare the frosting. In a medium saucepan, combine 1/4 cup butter, 4 tablespoons buttermilk, and 3 tablespoons unsweetened cocoa powder. Bring to a boil over medium heat, stirring constantly.
5. Remove from heat and use a wire whisk to gradually mix in powdered sugar, a 1/2 cup at a time.
6. Spread or pour the warm frosting over the cake. While the cake is still warm, sprinkle with chopped pecans, and chocolate chips. Drizzle with caramel sauce.