Chocolate Sheet Cake with Espresso Coffee Balsamic Vinegar Recipe

Chocolate Sheet Cake with Espresso Coffee Balsamic Vinegar Recipe
 
Ingredients:

-3/4 cup Espresso Coffee Balsamic Vinegar
– Cooking spray
-2 teaspoons all-purpose flour
-2 cups all-purpose flour (about 9 ounces)
-2 cups granulated sugar
-1 teaspoon baking soda
-1/4 teaspoon salt
-1/2 cup butter
-1/2 cup unsweetened cocoa, divided
-1/2 cup low-fat buttermilk
-1 tablespoon vanilla extract, divided
-2 large eggs
-6 tablespoons butter
-1/3 cup fat-free milk
-3 cups powdered sugar
-1/4 cup chopped pecans, toastedPreparation:

Preheat oven to 375°.
Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
Lightly spoon 2 cups flour into dry measuring cups: level with a knife. Combine 2 cups flour and next sugar, soda, in a large bowl, stirring well with a whisk. Combine 3/4 cup Espresso Coffee Balsamic Vinegar 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Sonoma Farm
Oct 2012