Mexican Chocolate Sheet Cake Recipe

Name: Mexican Chocolate Sheet Cake
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; 2 cups sugar; 1/4 cup unsweetened baking cocoa; 1 1/4 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup butter or margarine, melted; 1 cup strong brewed coffee (room temperature); 1/2 cup buttermilk; 1 teaspoon vanilla; 2 eggs, beaten; 2 teaspoons instant coffee granules or crystals; 2 teaspoons warm water; 1 container (1 lb) milk chocolate frosting; Frozen (thawed) whipped topping; Additional ground cinnamon, if desired

Ingredients

2 cups all-purpose flour
2 cups sugar
1/4 cup unsweetened baking cocoa
1 1/4 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or margarine, melted
1 cup strong brewed coffee (room temperature)
1/2 cup buttermilk
1 teaspoon vanilla
2 eggs, beaten
2 teaspoons instant coffee granules or crystals
2 teaspoons warm water
1 container (1 lb) milk chocolate frosting
Frozen (thawed) whipped topping
Additional ground cinnamon, if desired

PREP TIME 20m	COOK TIME 2h15m	TOTAL TIME 2h35m
YIELD 12 servings

Instructions

Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In large bowl, mix flour, sugar, cocoa, 1 teaspoon of the cinnamon, the baking soda and salt.
Add butter, brewed coffee, buttermilk, vanilla and eggs; mix with wire whisk until well blended. Pour batter into pan.
Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
In small bowl, mix coffee granules and warm water. In medium bowl, mix frosting, remaining 1/4 teaspoon cinnamon and the coffee mixture until smooth.
Spread frosting over warm cake. Cool 1 hour or until completely cooled. Serve with a dollop of whipped topping and sprinkle with additional cinnamon.

Desserts