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Espresso Chocolate Sheet Cake Keurig


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Ingredients

  • 2 Cups Flour
  • 2 Cups Sugar
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 1/2 Cup Sour Cream
  • 2 Eggs
  • 1 Cup Butter
  • 1/2 Cup Water
  • 1/2 Cup Espresso
  • Frosting Ingredients
  • 5 Tablespoons unsweetened Cocoa Powder
  • 6 Tablespoons Milk
  • 5 Tablespoons Unsweetened Cocoa Powder
  • 1/2 Cup Butter
  • 4 Cups Powdered Sugar
  • 1 Teaspoon Peppermint Extract

Instructions

  1. Instructions for Peppermint Espresso Sheet Cake
  2. Step 1 – Preheat the oven to 350 degrees and grease a 10×15 inch pan.
  3. Step 2 – Combine the flour, sugar, baking soda and salt in a large bowl
  4. Step 3 – Add the sour cream and eggs to the flour mixture and set aside
  5. Step 4 – Melt the butter on low in a saucepan, then add the water and espresso plus the 5 tablespoons of cocoa.
  6. Step 5 – Bring the mixture to a boil and then remove from heat. Allow to cool slightly.
  7. Step 6 – Mix the cocoa mixture into the flour mixture and blend well
  8. Step 7 – Pour the batter into the prepared pan and bake for 20 minutes.
  9. Step 8 – For the frosting combine the milk, cocoa and butter in a saucepan and bring to a boil
  10. Step 9 – Remove from heat and stir in the powdered sugar and peppermint extract until well blended
  11. Step 10 – Spread the frosting over the warm cake and top with Candy Cane pieces. Enjoy!