Friday, January 16, 2015

Texas Sheet Cake


Texas Sheet Cake is probably the most delicious chocolate sheet cake you could ever eat!  It's also easy to prepare and uses ingredients you most likely already have in your pantry.  You're going to love this fudgy, buttery cake and so will your entire family! 

We have nut allergies in our family, so I leave them out of the frosting (never missed them).  But, if you like, you can add 1/2 cup pecans to the frosting.  Don't you love a recipe that you can make your own? 

When it's all done, go get that glass of milk, sit down with a big piece of "chocolate heaven" and enjoy the best chocolate cake EVER! 

Preheat oven to 375'F.  Grease and flour a 10x15" jelly roll pan.


Combine into large bowl:
2 cups sugar
2 cups flour
1/4 tsp. salt

Bring to a boil, then add to dry ingredients in bowl:
1 cup butter
4 Tbsp. unsweetened cocoa (heaping)
1 cup water

In separate bowl, combine:
2 beaten eggs
1 tsp. vanilla
2 tsp. baking soda
1/2 cup buttermilk or sour cream

Stir into first mixture. 

Pour into prepared 10x15 jelly roll pan.

Bake at 375'F. for 20-25 minutes. 

Frost cake while still hot.

*Frosting: (Prepare while cake is baking)
1/2 cup butter
4 Tbsp. unsweetened cocoa (heaping)
Melt together in saucepan.

1 tsp. vanilla (stir into icing before adding the rest)
1 lb. confectioners' sugar (approx. 3 cups)
4-6 Tbsp. milk or enough for spreading easily.

*I use an electric hand mixer to make it as smooth as every time.  Pour warm frosting over warm cake, it sinks into the cake a little and makes it so moist.

Let set for about 1/2 hour before cutting, frosting will firm up better after a couple of hours, but you probably won't be able to wait that long.   I know I can't!

"You will keep in perfect peace him whose mind is steadfast, because he trusts in you."   -Isaiah 26:3 

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