Recipe for cooking Mocha Sheet Cake with Pecans

Desserts to Go with Coffee and Tea :: Sheet Cakes and Layer Cakes

Mocha Sheet Cake with Pecans

1 c. unsalted butter, divided
1 c. strong brewed coffee or 1 Tbsp. instant
    coffee, dissolved in 1 c. hot water
3/4 c. unsweetened cocoa powder, divided
1/2 c. vegetable oil
2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. buttermilk
2 lrg. eggs
2 tsp. vanilla extract or flavoring, divided
6 Tbsp. milk
1 lb. powdered\sugar
1 c. chopped pecans, toasted

Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.

Stir 1/2 c. butter, coffee, 1/2 c. cocoa and vegetable oil in heavy, small saucepan over medium heat until smooth. Remove saucepan from heat.

Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture.

Whisk buttermilk, eggs and 1 tea. vanilla extract or flavoring in medium bowl until blended. Add to flour mixture and blend well. Spread batter in greased pan.

Bake cake until tester inserted into center comes out clean, about 20 min.. Transfer cake to rack.

Meanwhile, stir milk and remaining 1/2 c. butter and 1/4 c. cocoa in heavy, medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.

Add powdered sugar and remaining 1 tea. vanilla and whisk until smooth.

Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.

Makes approximately 16 to 20 servings.