Thursday, April 21, 2011

Delicious Texas sheet cake with frosting

My husband loves ANY version of this cake…my Mother-in-law had several versions of this yummy dessert, which she made quite often for big get-togethers and summer BBQs…this is one that we all like quite a bit at our house and has been requested as a birthday cake more than once. I will post other version of this cake in the future. It is super moist and perfectly chocolaty! I like this recipe because it feeds a large group, and I seem to always have a large group…or a small hungry one anyway!

Delicious Texas sheet cake with chocolate frosting
·         2 cups all-purpose flour
·         2 cups sugar
·         1 teaspoon baking soda
·         1/4 teaspoon salt
·         1 cup butter
·         1/3 cup unsweetened cocoa powder
·         2 eggs
·         1/2 cup buttermilk or sour milk
·         1 1/2 teaspoons vanilla
Chocolate Frosting:
·         1/4 cup butter
·         3 tablespoons unsweetened cocoa
·         3 tablespoons buttermilk
·         2 1/4 cups sifted confectioners' sugar
·         1/2 teaspoon vanilla
·         1/2 cup chopped pecans, optional

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, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan. Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting (recipe to follow) over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
Frosting:
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.

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