Friday, April 18, 2008

Texas Sheet Cake


Texas Sheet Cake, I don’t know how it got its name but I do know it’s pretty tasty. Whenever I make this cake people always ask how it got its name and I really only have one theory on why. Maybe it is because it is so large, that is the one I normally go with. But if you know why it is called that by all means please let me know. It was my bosses birthday on Wednesday. So I made this for her. Now when I eat something chocolate I like it to be really intensely flavored. This is not one of those cakes. It has nice mellow chocolate flavor and people here at work really ate it up. It is very light and moist even a few days later. It would be a nice addition to a potluck or block party as it makes a lot and doesn’t take that much time.

Texas Sheet Cake

2 cups of AP Flour
1 teaspoon of baking soda
1 cup of butter
1/3 cup of unsweetened cocoa powder
½ cup of buttermilk
1 cup of water
2 cups of sugar
¼ teaspoon of salt
2 eggs
1 ½ teaspoons of vanilla

Frosting –
¼ cup of butter
3 tablespoons of buttermilk
½ teaspoon of vanilla
3 tablespoons of unsweetened cocoa
2 ¼ cup of powdered sugar

Grease a Jelly Roll pan or a 13x9x2 inch baking pan, set aside. In a large bowl combine flour, sugar, baking soda and salt. In a medium saucepan combine the 1 cup of butter, 1/3 cup of cocoa, and 1 cup of water. Bring to a boil stirring constantly. Remove from the heat and beat into the dry mixture until blended. Add in eggs, buttermilk, and vanilla. Beat for about a minute, then pour the batter in to the pan.

Bake at 350 degrees for 25 minutes for the Jelly Roll pan and closer to 35 for the 13x9 pan. While the cake is baking make the frosting.

In a medium saucepan, combine ¼ cup butter, 3 tablespoons cocoa, 3 tablespoons buttermilk. Bring that to a boil and then remove it from the heat and add in the powdered sugar and vanilla and beat until smooth.

Once the cake is done baking spread the warm frosting over the warm cake and spread it evenly. It will be more like a glaze than a real frosting consistency. Let it cool in the pan on a rack until completely cool.

3 comments:

  1. that's my perfect type of cake--the cake layer is thin so if you were to double the frosting (which i most definitely would), i think you'd get the proper cake:frosting ratio. i love me some frosting. :)

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  2. Patricia - it really is a good light cake but just not enough chocolate for me.
    Grace - I like Frosting better than Cake too but I think you would have to do a different kind of frosting to get a bigger layer on this cake.

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