Rating: 4.5 stars
29 Ratings
  • 5 star values: 18
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
24
Yield:
1 - 10x15 jelly roll pan
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.

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  • 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.

Nutrition Facts

290 calories; protein 2.2g; carbohydrates 43.2g; fat 12.8g; cholesterol 36.2mg; sodium 120.1mg. Full Nutrition
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