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Texas Sheet Cake IV

"This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate."

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 cups white sugar
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup strong brewed coffee
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1/4 cup milk
• 1 teaspoon milk
• 1 teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• 3 1/2 cups confectioners' sugar

Instructions :

Prep : 15M	Cook : 24M	Ready in : 35M

• Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
• In a large bowl, mix together flour, baking soda and white sugar. Set aside.
• In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
• Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
• While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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