Texas Sheet Cake
I’m hanging my head in shame. I don’t know how it is possible that I have not posted this recipe. Really – it shouldn’t be possible. I should be fired.
It all started out when my friend Judy brought some amazing Texas sheet cake to church for Mother’s day. It was instantly inhaled & declared to be amazing. I could have had 4 pieces, or 5, or 8, but stopped at a mere one.
Tonight is our last cub scout pack meeting – & we’re having a potluck. While at the store this morning (before the crazy recipe guy), I texted Judy & asked for her recipe. She sent me a Pinterest link since she was boarding a plane. I picked up the ingredients I needed (cocoa powder, & buttermilk) & headed home.
Then…out of curiosity because I wanted to compare, I looked on my blog & saw to my horror, that my recipe wasn’t here. I found my recipe book & compared the recipes & realized that they are the same (except for 3 minor changes that I’ve made over the years). Ha ha! I already had the amazing recipe! So, after that lengthy testimonial – here’s our recipe for Texas sheet cake – & it really is, undoubtedly in a word… Amazing.
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1-2 pinches cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 cup butter milk (or milk with 1 T. lemon juice for souring)
- 2 eggs
- 1 1/2 teaspoons vanilla
- Chocolate Frosting:
- 1/2 cup butter
- 6 tablespoons unsweetened cocoa
- 6 tablespoons buttermilk
- 1 lb. confectioners’ sugar
- 1 teaspoon vanilla
- dash of salt
- 1 cup chopped pecans or walnuts, optional
Heat panggangan to 350*
Grease & flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside.
In a medium saucepan combine butter, cocoa, & water. Bring mixture to a boil, stirring constantly. Remove from heat.
Meanwhile, in a mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, & cayenne. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, & 1 vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.Bake in a 350° panggangan about 25-30 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
In a medium saucepan combine butter, unsweetened cocoa powder, & buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add confectioners’ sugar, salt, & vanilla. Beat until smooth. Add more confectioners’ sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in coarsely chopped nuts. Spread immediately over warm cake.