Mexican Chocolate Sheet Cake

Enjoy this irresistibly rich and creamy chocolate cake served with whipped topping – a perfect Mexican dessert.

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  • prep time 20 min
  • total time 2 hr 35 min
  • ingredients 16
  • servings 12
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
  • 3 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.
  • 1 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.
  • 2 Bake 40 to 44 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 30 minutes.
  • 3 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.

EXPERT TIPS

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Expert Tips

This moist, tender cake is a spin on the traditional chocolate sheet cake, with hints of cinnamon and coffee in both the cake and frosting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
515
,
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12 1/2g,
12 1/2%
),
Sodium
389mg
389%;
Total Carbohydrate
72g
72%
(Dietary Fiber
1g
1%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 4 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.
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