Recipe: Devil's Food Sheet Cake with Mocha Frosting

DEVIL'S FOOD SHEET CAKE WITH MOCHA FROSTING

FOR THE CAKE:
1 cup butter or margarine, softened, divided use
1 1/2 cups granulated sugar
1 1/2 tsp vanilla
2 eggs
1 3/4 cups all purpose flour
1/2 cup plus 2 tbsp unsweetened cocoa powder, divided use
1 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 cup boiling water
FOR THE MOCHA FROSTING:
1/4 cup soft butter
2 tbsp unsweetened cocoa powder
3/4 tsp instant coffee granules
Add 1/2 tsp vanilla
1 egg (pasteurized)
2 cups powdered sugar
a few drops of brewed coffee or water (as needed)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Line bottom of greased 13x9 inch baking pan with waxed paper.

Cream 3/4 cup butter and sugar until blended. Add eggs, one at a time, beating after each addition until light and fluffy.

Stir flour, 1/2 cup cocoa powder, baking soda and salt together. Add with buttermilk to creamed mixture, beating until smooth and blended. Stir in boiling water. Spread batter in prepared pan.

Bake at 350 degrees for 40 minutes or until pick inserted near center comes out clean. Let stand on wire rack for 10 minutes. Turn out pan and peel of paper. Turn right side up. Cool thoroughly then spread top and sides with Mocha Frosting.

TO MAKE THE MOCHA FROSTING:
In medium bowl, combine the remaining 1/4 cup soft butter, remaining 2 tbsp cocoa powder, and instant coffee granules. Add vanilla and egg but do not mix. Beat in 2 cups powdered sugar until smooth and of spreading consistency. if frosting is too thick to spread, add a few drops of brewed coffee or water.