Mocha Sheetcake with Pecan Frosting

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  • Makes: 24 servings
  • Prep: 25 mins
  • Bake: 20 mins 350°F
  • Cool: to 1 hr

Mocha Sheetcake with Pecan Frosting

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5.0 by 1 people

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Directions

  1. Preheat oven to 350 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.
  2. Dissolve espresso powder in the boiling water. In a medium saucepan combine brewed espresso, butter, and unsweetened cocoa. Bring to boiling over medium-high heat, stirring constantly. Remove from heat; let cool for 10 minutes.
  3. In a large bowl whisk together the sugar and flour. Add the warm cocoa mixture; stir to blend well. Add eggs, buttermilk, baking soda, vanilla, cinnamon, and salt; mix well. Spread batter evenly into prepared pan.
  4. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Immediately frost hot cake with warm Mocha Frosting. Sprinkle with pecans. Cool to room temperature before cutting.
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Nutrition Facts (Mocha Sheetcake with Pecan Frosting)

  • Per serving:
  • 330 kcal ,
  • 14 g fat
  • (7 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 5 g monounsaturated fat ),
  • 45 mg chol. ,
  • 192 mg sodium ,
  • 50 g carb. ,
  • 2 g fiber ,
  • 40 g sugar ,
  • 3 g pro.
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