1 cup butter, softened
1 3/4 cups sugar, divided
2 large eggs
2 tsp. vanilla extract
2 1/2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 Tbsp. hot water
Mocha Frosting
*Directions*
1. Preheat oven to 325F. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4-5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
2. Sift together the flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15 x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.
5. Bake at 325F for 23-28 minutes or until a wooden pick comes out clean. Let cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.
Mocha Frosting:
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 Tbsp. hot brewed coffee
2 tsp. vanilla extract
1/2 cup butter, softened
3-4 Tbsp. half-and-half
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.
Makes 2 1/3 cups.
That looks amazing! You're making me want to cheat on my diet! LOL
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