Instructions for Peppermint Espresso Sheet Cake

Step 1 - Preheat the oven to 350 degrees and grease a 10x15 inch pan.

Step 2 - Combine the flour, sugar, baking soda and salt in a large bowl

Step 3 - Add the sour cream and eggs to the flour mixture and set aside

Step 4 - Melt the butter on low in a saucepan, then add the water and espresso plus the 5 tablespoons of cocoa.

Step 5 - Bring the mixture to a boil and then remove from heat. Allow to cool slightly.

Step 6 - Mix the cocoa mixture into the flour mixture and blend well

Step 7 - Pour the batter into the prepared pan and bake for 20 minutes.

Step 8 - For the frosting combine the milk, cocoa and butter in a saucepan and bring to a boil

Step 9 - Remove from heat and stir in the powdered sugar and peppermint extract until well blended

Step 10 - Spread the frosting over the warm cake and top with Candy Cane pieces. Enjoy!