Shelly's Recipe

CHOCOLATE PICNIC SHEET CAKE

Category: Cakes

1 cup butter, cut in pieces
1 cup very strong brewed coffee (hot or cold) or 1-1/2 tsp coffee granules mixed with 1 cup boiling water
1/4 cup sifted unsweetened cocoa
2 cups sugar plus 2 tbsp sugar
2 cups flour
1/2 tsp salt
1 tsp baking soda
2 large eggs
3/4 cup sour cream
1 tbsp vanilla
1 cup mini chocolate chips

Preheat oven to 350 (set oven rack to second-lowest position). Grease sides of a 15 x 10-inch jelly-roll pan or can use a 17 x 11-inch jelly roll pan, then line the bottom with parchment paper.

In a medium saucepan combine the butter with brewed coffee and cocoa powder; heat stirring constantly over medium-low heat until the butter is melted and the mixture is thoroughly combined; mix in the sugar and vanilla until no sugar granules remain, then transfer to a large mixing bowl; cool for about 20 minutes. Whisk in eggs until combined then mix in the sour cream until blended.

In a small bowl combine the flour with baking soda and salt then add to the chocolate mixture; beat or whisk until thoroughly blended (batter will be thin). Pour into the prepared jelly-roll pan then sprinkle the chocolate chips evenly over the top. Bake for 18-20 minutes (watch closely this cake will not take long to bake). Cool in the pan then frost as desired. Slice and serve from the pan.