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BillyBob, you been samplin' the Kahlua tonight? LOL I didn't put it in my cake that I just made ... but it would be a good addition, so I added it to the recipe I just wrote up. Happy baking...

Fat Johnny's Chocolate Chipotle' Raspberry Sheet Cake

Chocolate Cake Batter:
1 cup real butter
4 Tablespoons good cocoa ( I used Ghirardelli Chocolate )
1 cup strong espresso coffee
2 cups sugar
2 cups flour
1 teaspoon baking soda
2 eggs
1/2 cup buttermilk
1 shot Kahlua - about an ounce (optional)

Mix sugar, flour, and baking soda together in a bowl. Bring butter, cocoa powder and espresso to a boil. Pour cocoa mixture into the flour mixture. Mix well with electric mixer. Add eggs, buttermilk and Kahlua, mix well. Pour into a greased 17"X11"X 1" sheet baking pan and bake at 350 degress for 25 - 30 minutes. Five minutes before cake is done, heat the preserves & mix the frosting.

Raspberry Chipotle Spread:
1 small jar raspberry preserves
1 canned chipotle pepper, stemmed & seeded

Heat preserves in mocrowave, dump into food processor along with 1 chipotle pepper & blend well. Drizzle over top of cake, right when it comes out of the oven....preserves will seep into the cake, then immediately frost the cake.

1 stick butter - room temp
4 Tablespoons cocoa ( Ghirardelli Chocolate )
6 Tablespoons milk
3 1/2 cups powdered sugar
1 teaspoon real vanilla extract

Bring butter, cocoa and milk to a boil and then add powdered sugar & vanilla. Mix well & frost cake at once (while still hot). Let set to cool to room temp ... cut into squares. Great with a cuppa good strong black mud.....

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