Yield:
24 servings
Type:
Dessert
Time:
40 minutes
Level:
Beginner
Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper, or spray well with nonstick spray.
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To a saucepan, add butter, water, coffee, and unsweetened cocoa powder. Bring to a boil then remove from the heat. Let it cool then stir in brown sugar vanilla.
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In a bowl, combine all-purpose flour, sugar, salt, and baking soda. Whisk together to combine dry ingredients.
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Add dry ingredients into saucepan. Stir well, then add sour cream and eggs. Blend well until lumps are gone.
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Pour the batter into the pan and spread evenly to the sides. Bake for about 18-20 minutes, or until a toothpick comes out clean.
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To a clean saucepan, add butter and cocoa. Stir until it boils, then remove from the heat and whisk in sour cream and vanilla extract and powdered sugar.
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