Mexican Chocolate Sheet Cake

(3)
  3 reviews
  • 20 min prep time
  • 2 hr 35 min total time
  • 16 ingredients
  • 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

Directions

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

Notes

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Tips

Nutrition Information

Recipe Step Photos

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