Mocha Sheet Cake with Pecans
1 cup unsalted butter, divided
1 cup strong brewed coffee or 1 tablespoon instant
coffee, dissolved in 1 cup hot water
3/4 cup unsweetened cocoa powder, divided
1/2 cup vegetable oil
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 large eggs
2 teaspoons vanilla extract, divided
6 tablespoons milk
1 pound confectioners’ sugar
1 cup chopped pecans, toasted
Preheat oven to 400 degrees F. Lightly grease a 15 1/2 x 10 1/2 x 1-inch jellyroll pan.
Stir 1/2 cup butter, coffee, 1/2 cup cocoa and vegetable oil in heavy, small saucepan over medium heat until smooth. Remove saucepan from heat.
Stir flour, sugar, baking soda and salt in large bowl until blended. Whisk in cocoa mixture.
Whisk buttermilk, eggs and 1 teaspoon vanilla extract in medium bowl until blended. Add to flour mixture and blend well. Spread batter in prepared pan.
Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack.
Meanwhile, stir milk and remaining 1/2 cup butter and 1/4 cup cocoa in heavy, medium saucepan over medium heat until smooth. Bring mixture to boil, stirring constantly. Remove from heat.
Add powdered sugar and remaining 1 teaspoon vanilla and whisk until smooth.
Spread frosting over warm cake. Sprinkle with pecans. Cool cake completely and serve.
Makes 16 to 20 servings.