TEXAS SHEET CAKE
FOR THE CAKE:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1/3 cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla
FOR THE FROSTING:
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk (or more, as needed)
2 1/4 cups sifted confectioner's sugar
1/2 teaspoon vanilla
1/2 cup finely chopped pecans (optional, for topping)
**DO NOT substitute margarine here or cheap ingredients - you will not achieve the same delicious results!**
TO MAKE THE CAKE:
Grease a 15x10x1 inch or jelly roll pan or a 13x9x2 inch baking pan, set aside.
In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, combine 1 cup butter, 1/3 cup cocoa powder, and 1 cup water. Bring mixture to a boil, stirring constantly. Remove from heat.
With an electric hand held mixer on medium speed, gradually beat chocolate mixture into dry mixture until thoroughly blended. Add the eggs, 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan and place in oven.
Bake at 350 degrees F for 25 minutes for jelly roll pan, or 35 minutes for 13x9 pan - or until a wooden toothpick inserted in center comes out clean.
DURING LAST 5 MINUTES CAKE IS BAKING, PREPARE FROSTING:
Melt 1/4 cup butter, add 3 tablespoons cocoa powder, 3 tablespoons buttermilk, 1/2 teaspoon vanilla. Gradually whisk in the sifted 2 1/4 cups powdered sugar. Heat frosting until fluid. **if frosting appears too thick, add another tablespoon of buttermilk - it should be the consistency of a heavy cream**
TO FROST THE CAKE:
Remove cake from oven and immediately pour frosting over entire cake - if you are using nuts, sprinkle on top immediately so they set in frosting - place pan on wire racks and cool completely before cutting and covering.
***this is an excellent recipe and a crowd favorite! simply the best chocolate cake I have ever made...it is also sometimes called "better than sex cake" or "Loretta Lynn cake" but people from Texas simply call it "Texas sheet cake" if you bring it to any family function, work event or church luncheon - turn your back for 5 minutes and it will be gone! It IS that good! happy baking!
FOR THE CAKE:
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1/3 cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1 1/2 teaspoons vanilla
FOR THE FROSTING:
1/4 cup butter
3 tablespoons unsweetened cocoa powder
3 tablespoons buttermilk (or more, as needed)
2 1/4 cups sifted confectioner's sugar
1/2 teaspoon vanilla
1/2 cup finely chopped pecans (optional, for topping)
**DO NOT substitute margarine here or cheap ingredients - you will not achieve the same delicious results!**
TO MAKE THE CAKE:
Grease a 15x10x1 inch or jelly roll pan or a 13x9x2 inch baking pan, set aside.
In a large bowl, combine flour, sugar, baking soda, and salt. Set aside.
In a medium saucepan, combine 1 cup butter, 1/3 cup cocoa powder, and 1 cup water. Bring mixture to a boil, stirring constantly. Remove from heat.
With an electric hand held mixer on medium speed, gradually beat chocolate mixture into dry mixture until thoroughly blended. Add the eggs, 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan and place in oven.
Bake at 350 degrees F for 25 minutes for jelly roll pan, or 35 minutes for 13x9 pan - or until a wooden toothpick inserted in center comes out clean.
DURING LAST 5 MINUTES CAKE IS BAKING, PREPARE FROSTING:
Melt 1/4 cup butter, add 3 tablespoons cocoa powder, 3 tablespoons buttermilk, 1/2 teaspoon vanilla. Gradually whisk in the sifted 2 1/4 cups powdered sugar. Heat frosting until fluid. **if frosting appears too thick, add another tablespoon of buttermilk - it should be the consistency of a heavy cream**
TO FROST THE CAKE:
Remove cake from oven and immediately pour frosting over entire cake - if you are using nuts, sprinkle on top immediately so they set in frosting - place pan on wire racks and cool completely before cutting and covering.
***this is an excellent recipe and a crowd favorite! simply the best chocolate cake I have ever made...it is also sometimes called "better than sex cake" or "Loretta Lynn cake" but people from Texas simply call it "Texas sheet cake" if you bring it to any family function, work event or church luncheon - turn your back for 5 minutes and it will be gone! It IS that good! happy baking!
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Cranberry Orange Torte
- Lemon and Blueberry Tea Cake (9x5-inch loaf pan)
- Apple Almond Coffee Cake (13x9-inch)
- Baby Food Cake (2)
- Cherry Pineapple Dump Cake - coconut variation - yummy...
- Chocolate Cheesecake Cupcakes
- Hazelnut Pound Cake (using cake flour and mace)
- America's Test Kitchen's Coconut Cake with Buttercream Frosting
- Red Velvet Cake with Vanilla Cream Cheese Frosting
- Greek Yogurt Cake with Ouzo-Lemon Syrup (and Hidden Treasures variation)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute