Wednesday, May 16, 2012

Texas Sheet Cake

273.  If you love chocolate and fudge...this is the dessert for you!  Rich, chocolaty and so satisfying.
Growing up, I remember this cake but hadn't tasted it in many, many years.  Till I saw a recipe for it the other day.  The steps are very different from most cakes but the end result is divine!

Texas Sheet Cake
2 cups flour
2 cups sugar
1 stick, 1/2 cup butter
1/2 cup shortening
1 cup strong brewed coffee or hot water
1/4 cup dark unsweetened cocoa
1/2 cup buttermilk
2 eggs
1 teaspoon baking soda
1 teaspoon vanilla
1/2 cup butter, 1 stick
2 Tablespoons dark cocoa
1/4 cup milk
3 1/2 cups powdered sugar
1 teaspoon vanilla
In a large mixing bowl, combine flour and sugar.  In a heavy saucepan, combine butter, shortening, coffee or water and cocoa.  Stir and heat to boiling.  Pour boiling mixture over the flour and sugar in the mixing bowl .  Add the buttermilk, eggs, baking soda and vanilla.
 Mix well and pour into a well buttered 171/2 by 11 inch jelly roll pan.  Bake 400 degrees for 20 minutes until cake tests done in the center.
 Prepare the frosting while the cake is baking.  In a saucepan combine the butter, cocoa and milk. Heat to boiling and stirring.  Mix in the powdered sugar and vanilla until the frosting is smooth.  Toast chopped almonds or walnuts if you so desire.
 Pour and spread warm frosting over cake as soon as you take it out of the oven.
 Cool or serve warm with a scoop of ice cream.  This cake is unlike any other cake and so tender.  The best part is the shallowness of the cake...just means you will have more frosting per inch!!!  Now that's a good thing.
 AHHHHHHH, heavenly!!!
"Chocolate is the answer.  Who cares what the question is."
  ~Author Unknown

1 comment:

Shanley said...

This cake looks great. And you're right: more frosting per inch makes a difference! I'm going to have to try it for that reason.


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