Add Coffee. This is recipe that I have made for many years and we refer to it as sheet brownies. The only difference in this recipe and the one I make is 'coffee'. Brew a 1/2 cup of strong coffee and pour it into the mixture after all the other ingredients are mixed. If you don't, you will in fact have a bit of a flour taste. The other difference I do is I add walnut or pecan pieces to the mixture, not to the icing. I allow the cake and the icing to cool a tad before placing the icing on the cake. I then some times sprinkle just a few crushed nuts atop the iced cake. This makes a lot of portions if you cut it like brownies. I always keep this in the fridge because it taste better cold and will have a bit more firmness. By the way, a real sheet cake is in fact thin.....that is why it's called a SHEET cake. However, if you prefer a thick type cake, you could pour the batter into a smaller pan. Also, I bake this on 350 because I do bake it in a large sheet pan. It would burn up in my oven if I baked it on 400.
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Add Coffee. This is recipe that I have made for many years and we refer to it as sheet...