I'm not a huge cake person in general, and I'm quite picky about the cakes I'll willingly eat (like this one). However, I do love a good Texas Sheet Cake. I have fond memories of enjoying my Aunt Gayle's version at our Memorial Day family reunions; this is the perfect dessert for a large crowd. There's just something about the chocolate/buttermilk flavor and warm icing that makes me swoon.
When my sister was here last Spring, she had a hankering for this sinful treat, so we put it together at about 10:00 pm one night. As you can see, some of us prefer it with nuts, while others don't (I happen to be in the "no nuts" camp on this one - why change something so perfect in it's purest form?).
Texas Sheet Cake
Recipe from good ol' Betty Crocker
Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 3 tablespoons unsweetened baking cocoa
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
Frosting Ingredients:
- 1/2 cup butter
- 3 tablespoons unsweetened baking cocoa
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans (optional)
- Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans (optional).
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
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