"When she was pregnant with me in 1992, my mom saw this recipe on a morning show and thought it looked so good, she physically *wrote in* for the recipe (that's how it worked in those days — and then you had to wait for your copy in the mail). We've been baking it ever since. It's one of the first things I learned to bake on my own, and let me tell you, it's FOOLproof. The morning show called it 'grandma's chocolate cake,' but we in the Quitmeyer family call it 'mocha sheet cake' — because, well, that's what it is. With its coffee cream cheese frosting and fine-crumbed and super-moist, bordering on dense cake you'll make it every time you need some comfort food. And let me tell you, I've already baked it twice in the past couple of weeks. Sometimes you just have to eat it right out of the pan." —Maitland Quitmeyer
1 c. (2 sticks) butter
2 c. sugar
1 c. milk soured with 2 tsps. vinegar
2 1/2 c. flour
2 tsps baking soda
1/2 c. cocoa
1 c. hot coffee (dissolve 1 heaping tsp instant coffee in 1 c. hot water)
1 tsp. vanilla
In order listed, combine all ingredients in a large bowl. Bake in a 9x13" glass or metal baking pan in a 350° oven for about 35 minutes.
6 oz. cream cheese
3 tbsp. butter
1 tsp. instant coffee
1 tbsp milk
1 box (16 oz.) confectioners' sugar
Cream together cream cheese and butter. Add milk and instant coffee. Add powdered sugar to make a thick, creamy icing. Mix until smooth.