Oh gosh, was this cake ever good. And lick-your-lips tasty. And easy! And, and, and. All the superlatives you want to use. Chocolatey, yes. Light in texture, yes. Can I repeat the “easy” word?
At the cooking class a few weeks ago with Phillis Carey, she did 4 soups and a dessert. She always says that people (us, the students) complain if she doesn’t make dessert. Well, I’m so glad she did make dessert, because this recipe is a real winner. I think Phillis has shared this recipe before – probably before I started writing a blog, because it seemed very familiar when she made it and served it. It’s all mixed up in a bowl, baked a short period of time, really, and while it’s baking you make the frosting which needs to be poured onto the warm (not hot) cake and allowed to cool for at least 30 minutes. The frosting begins to set up almost immediately. Oh, it was SO good!
There’s only one really big “condition” about making this – you need a 10×15 sheet pan (jelly roll pan with a 1-inch height). It’s got to be a 10×15. You could make it in a 9×13 cake pan, but it will be a thicker cake and require longer baking. I suppose that would work. I actually ordered the cake pan Phillis used – a Parrish Magic Line 10 x 15 x 1 Inch Jelly Roll/Cookie Sheet
. She brought the pan from home because most cooking schools don’t have this cake pan size! Don’t get confused with the pans – the company (and amazon, at the link above) also sells a 10×15 deeper 2-inch cake pan too (which probably would work), but this recipe just plain works perfectly in the 10×15. The pan has a flat side lip on the edges – a flat edge that makes for easy grabbing right out of the oven. NOTE: when you click to the actual pan through the link above, it SAYS it’s an 11×15 pan – and if you measure it edge to edge, it is 11×15, but the interior is 10 inches. And make sure you get the one with the 1-inch depth – they also have a cookie sheet (no edges). Read the description carefully.
So, now, back to the cake. You melt butter, coffee, cocoa powder and oil and add it to the dry ingredients with some buttermilk and eggs. Just whisk well and pour into the greased or sprayed cake pan. It bakes for about 18-20 minutes. During the last few minutes before the cake comes out of the oven make the frosting: cook milk, butter and cocoa, add powdered sugar and vanilla. It can sit for about 10 minutes, so in that interim the cake will be cooling and then you pour the frosting over the still-warm cake, spread and sprinkle on the pecans. Allow to cool. See, I said it was easy!
What’s good: gosh, the cake was so full of chocolate flavor. The coffee or espresso you add to it isn’t discernible, but the food scientists say coffee brings out the best in chocolate. And the frosting is delicious – not too thick and not too sweet. Just right.
What’s not: really, nothing. It’s so easy. Make it!
MasterCook 14/15+ import file – right click to save file, run MC, then File|Import
* Exported from MasterCook *
Mocha Sheet Cake with Chocolate Frosting and Pecans
Recipe By: Phillis Carey, cooking instructor, author (Jan. 2013)
Serving Size: 16
CAKE:
1/2 cup unsalted butter — diced
1 cup coffee — brewed (strong) or powdered espresso dissolved in water
1/2 cup unsweetened cocoa
1/2 cup vegetable oil — grapeseed oil works fine
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
FROSTING:
6 tablespoons milk
1/2 cup unsalted butter
1/4 cup unsweetened cocoa
1 pound powdered sugar — sifted if lumpy
1 teaspoon vanilla
1 cup pecans — toasted and chopped
1. Preheat oven to 400°. Spray a 10×15 jelly roll pan with nonstick spray. If you don’t have a 10×15, use a 9×13 pan and bake slightly longer. Do NOT use a larger sized sheet pan.
2. CAKE: Stir butter, coffee, cocoa and oil in a medium saucepan over medium heat until smooth. Remove saucepan from heat.
3. Whisk flour, sugar, soda and salt in a large bowl until smooth.
4. Whisk in cocoa mixture. Whisk buttermilk, eggs and vanilla in medium bowl until blended. Add to flour mixture and stir until very smooth. Spread cake batter in prepared pan.
5. Bake cake until tester inserted in center comes out clean, about 18-20 minutes. Place pan on a cooling rack.
6. FROSTING: Stir milk, butter and cocoa in a medium saucepan over medium heat until smooth. Bring mixture to a boil, stirring constantly. Remove from heat. Add powdered sugar and vanilla and whisk until smooth. Spread frosting over still-warm (but not hot) cake. The frosting can be made about 10 minutes ahead, but not longer, or it won’t spread. The frosting MUST be spread on the warm cake. Do not allow it to cool completely to perform this step.
7. Sprinkle toasted pecans on top, cool cake completely, then cut into squares to serve. Will keep well for 2 days. Phillis says the cake is almost better the 2nd day.
Per Serving: 407 Calories; 24g Fat (52.8% calories from fat); 4g Protein; 44g Carbohydrate; 2g Dietary Fiber; 59mg Cholesterol; 169mg Sodium.

Tricia
said on December 4th, 2015:
How much sugar is used in your cake?
Thank you for noticing I was missing that ingredient in the recipe. It’s 2 cups, and the recipe is fixed now. . . carolyn t