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Texas Sheet Cake

31 Jul

My Mom used to make a Texas Sheet Cake every year for every birthday in our immediate family. We all loved it! She used to refrigerate it and the frosting would be crisp and chocolatey. Over the years the recipe remained the same, but the results were not as good. Now it seems to come on gooey instead of tender inside and crisp on the outside. I searched the internet for a new recipe and ended up finding one from the pioneer woman. We made it this weekend and it was freaking delicious!

Ingredients for the cake:

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 4 tablespoons (heaping) unsweetened cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 beaten eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Ingredients for frosting:

  • 1-3/4 stick butter
  • 4 tablespoons (heaping) unsweetened cocoa
  • 6 Tablespoons whole milk
  • 1 teaspoon vanilla
  • 1 pound (minus 1/2 cup) powdered sugar

Directions:

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  4. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
  5. While cake is baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together, and pour over warm cake.

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Posted by on July 31, 2012 in Uncategorized

 

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