Mexican Chocolate Sheet Cake

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

  • 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
  • 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.
  • 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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