Ingredients
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1 cup butter or 1 cup margarine
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1/3 cup cocoa
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1 cup water
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2 tablespoons instant espresso powder (or granules) or 2 tablespoons regular instant coffee powder (or granules)
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1 cup granulated sugar
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1 cup brown sugar
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2 cups all-purpose flour
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1 1/2 teaspoons cinnamon
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1 teaspoon baking soda
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1 teaspoon vanilla
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1/2 cup milk
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2 eggs
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4 tablespoons butter or 4 tablespoons margarine
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3 tablespoons cocoa
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3 tablespoons strong brewed coffee
Instructions
- Melt the butter in saucepan.
- Stir in cocoa, water and coffee. Beat until smooth.
- Combine granulated and brown sugars, flour, cinnamon and baking soda.
- Add the cocoa mixture, vanilla, milk, and eggs. Mix until well blended.
- Pout into a greased 10 by 15-inch jelly roll pan (a cookie sheet with sides).
- Bake at 350 F for 18 minutes or until done.
- Cool in pan.
- Make the icing by melting butter in saucepan. Stir in the cocoa, coffee and cinnamon with the milk.
- Mix until smooth.
- Slowly beat in the powdered sugar and mix until smooth.Ice the cake.
- Cut into 32 pieces.