Preheat oven to 350 degrees. Spray a 9x13-inch baking pan with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Adding hot coffee to this chocolate sheet cake gives it a tender and soft crumb while pumping up that chocolaty flavor.
Servings and Ingredients
Ingredients
Serves 20
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| ½ c. Hy-Vee unsweetened cocoa powder | ||
| 2 tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| ½ c. Hy-Vee vegetable oil | ||
| ¾ c. coffee, strong-brewed | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| 1 Recipe Chocolate Buttercream Frosting |
Things To Grab
- 9x13-inch baking pan
- Hy-Vee nonstick cooking spray
- Large bowl
- Whisk
- Wooden toothpick
- Wire cooling rack
Directions
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Slowly whisk in vegetable oil, brewed coffee, and vanilla extract.
Pour batter into prepared pan. Bake 35 to 40 minutes or until a toothpick inserted near center comes out clean. Remove from oven; cool completely on wire cooling rack.
If desired, frost cooled cake with Chocolate Buttercream Frosting or other desired frosting.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 6g
- Cholesterol: 0mg
- Sodium: 190mg
- Total Carbohydrates: 26g
- Protein: 2g
Daily Values
0%
Iron 6%
0%
Calcium 0%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
Hy-Vee Test Kitchen