Monday, March 1, 2010

Texas Sheet Cake

It has been a week of celebrating as we have had 3 birthdays of family and friends this week. Therefore, I have had several opportunities to perfect a family recipe for Texas Sheet Cake. Texas Sheet Cake has become a tradition in the Talbert household. Every time we go to visit Brad's aunt and uncle, his sweet sweet aunt makes us this yummy cake. For those of you who are not Texans, this is a super moist and always pleasing cake. Again it is really easy and also my all time favorite cake.

On this cake, I used walnuts on half with those in mind that don't like nuts (timmy!)

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
1 cup water or fresh brewed coffee (i highly recommend using coffee)
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
cinnamon to taste (optional)

Chocolate Frosting:
1/4 cup butter
3 tablespoons unsweetened cocoa
3 tablespoons buttermilk
2 1/4 sifted confectioners' sugar
1/2 teaspoon vanilla
1/2 cup chopped pecans or chopped walnuts (i used walnuts which I toasted to bring out the flavor)

To make the cake:
Grease a 15x10, jelly roll pan, or a 13x9 inch baking pan. Set aside. In a large bowl, combine flour, sugar, baking soda, and salt (put in the cinnamon here if you would like to use it); set aside. In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup water (again use coffee for a richer chocolate flavor). 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 greased pan. Bake in a 350 degree oven about 25 minutes for the 15x10 or 35 minutes for he 13x9, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 delicious servings!
To make the frosting:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons and 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 toasted chopped nuts.


1 comment:

  1. Wow that looks so good! Good idea to make half without nuts!!!