Texas Sheet Cake

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Texas Sheet Caket know how it is possible that I have not posted this recipe 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

Preparation:

Cake

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.

Frosting:
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.

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