I love to cook - especially ethnic dishes, and from scratch/my pantry. I love foods that combine surprising tastes and textures, and my interests are fairly eclectic. I'm excited to have a site to direct people to when they ask for my recipes!
Thursday, May 23, 2013
Texas Sheet Cake
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 and 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 - and we're having a potluck. While at the store this morning (before the crazy recipe guy), I texted Judy and 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, and buttermilk) and headed home.
Then...out of curiosity because I wanted to compare, I looked on my blog and saw to my horror, that my recipe wasn't here. I found my recipe book and compared the recipes and 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 - and 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)
1 1/2 teaspoons vanilla
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 oven to 350* Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside.
In a medium saucepan combine butter, cocoa, and water. Bring mixture to a boil, stirring constantly. Remove from heat.
Meanwhile, in a mixing bowl, combine flour, sugar, baking soda, salt, cinnamon, and cayenne. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and 1 vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.Bake in a 350° oven 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.
Frosting: In a medium saucepan combine butter, unsweetened cocoa powder, and buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add confectioners’ sugar, salt, and 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.