#3- Mexican Chocolate Sheet Cake

I am up early, with lots I want to accomplish this week!........I heard from many of you saying you were going to give either the "Lemon Cake" or the "Mashed Potato Bake" a try...so I'm dying to hear if any of you actually did over the weekend!? Let me know!.....And with it being Monday morning, another wonderful recipe is being added to my list!...I had to actually think where I had originally gotten this recipe?, since I found it years ago & have made it so many times since!....This recipe is for an amazingly yummy cake,... "Mexican Chocolate Sheet Cake". It came from a book I purchased years ago, written by Mary Emmerling, " American Country Cooking". This cake is very easy to put together & has the loveliest flavor,... very mild chocolate, mixed with a bit of coffee & a touch of cinnamon....You make it in a sheet pan, again very easy... & pour the frosting over a slightly warm cake. So very good!!!....You might want to make it for dessert tonight?......you'll love it!

A slice of my "Mexican Chocolate Sheet Cake" would sure look pretty served on one of these gorgeous, brown transferware plates!!............

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Mexican Chocolate Sheet Cake:

CAKE:

8 Tablespoons unsalted butter, ( 1 stick)

1/4 cup unsweetened cocoa powder

2 cups flour

2 cups granulated sugar

1/2 cup buttermilk

2 large eggs

1 teaspoon baking soda

1 teaspoon vanilla extract

1 teaspoon powdered espresso or regular coffee

1/2 teaspoon salt

1/4 cup chopped walnuts or pecans (optional)

ICING:

3 1/2 cups confectioners' sugar

8 Tablespoons unsalted butter, (1 stick)

1/4 cup unsweetened cocoa powder

1/4 cup plus 2 Tablespoons milk

1 teaspoon vanilla extract

1 teaspoon powdered instant espresso or regular coffee

1 teaspoon ground cinnamon

Preheat the oven to 400 degrees. Butter & flour a 15x10x2-inch baking pan.

For the cake...In a small saucepan, combine the butter, cocoa, and 1 cup of water over moderate heat. Bring to a boil and remove from the heat.

In a large bowl, sift together the flour & granulated sugar. Add the melted chocolate mixture & beat with an electric mixer at medium speed until well blended.

Continue beating and add the buttermilk, eggs, baking soda, vanilla, cinnamon, instant coffee, and salt. The batter will be light. Fold in the nuts.

Pour the batter into the prepared pan and bake for 20 minutes. The cake will be very moist. Remove to a wire rack to cool.

For the icing: In a large bowl, combine the confectioners' sugar, melted butter, cocoa, and milk. Mix well and stir in the vanilla, instant coffee, and cinnamon.

When cake has cooled for 15 to 20 minutes, spread the icing over the cake while it is still warm. Serve the cake, cut into squares, warm or at room temperature.

Serves 12 to 16................