This is a delicious, moist cake with homemade chocolate icing that hits the spot for BBQs, parties, family dinners. It’s a recipe for a half-sheet cake which is 12 inches by 18 inches. It will serve 40 or more people. This isn’t modern-instant-make-it-fast food, its old fashioned with a twist so take your time, read through and give it a whirl.
If Snack Cakes are more your thing, check out my recipe. Chocolate Snack Cake
Pre-heat your oven to 325*F
Grease and flour your pan or use a spray like Baker’s Joy
Get your ingredients together.
A 12×18 inch pan and either Baker’s Joy spray or you can grease and flour it.
2 Dark Chocolate Cake Mixes – I used Duncan Hines Chocolate Fudge Cake
2 cups all purpose flour
2 cups sugar
1 – 3 oz package of instant fudge pudding mix
2 1/2 cups brewed coffee – you won’t taste the coffee in the final cake, the coffee brings out the chocolate flavor
2 cups sour cream
I found the idea for this tweak on www.cakecentral.com and its by a member there named macsmom. The icing is my own recipe.
Make The Cake
Mix everything together well and pour in your prepared pan. Bake at 325*F for 45 minutes, check the cake for doneness and bake longer if needed. Some ovens will take 50-55 minutes maybe a little more. Mine takes 45. You test for doneness with a very thin sharp knife or a broom straw. Insert the sharp knife in the cake in the middle and to each side. If the knife comes up clean, no cake batter on it, then the cake is done.
Once its done, allow the cake to cool.
You can turn the cake out onto a prepared piece of cardboard or cake board or just leave it in the pan, that’s what I usually do.
In a medium sauce pan combine:
2 sticks butter – don’t use margarine or other substitute, it will be too oily.
1 1/3 cups cocoa powder
1/3 cup granulated sugar
2/3 cup water
1/4 tsp salt
Stir it as it cooks. Bring to a boil, remove from heat, stir well.
Add: 2 teaspoons vanilla, stir.
Sift 2 pounds of confectioner’s sugar, using a stand mixer or hand-held mixer, slowly add the confectioner’s sugar to the chocolate mixture until well blended. You can add some milk in tiny amounts if you think the icing is too thick. When its done, it should pour.
Pour the icing over the cooled cake, let it all cool before packaging.
The icing will form a nice, light crust as it cools.