Texas Sheet Cake

TEXAS SHEET CAKE
Delicious!!

What you'll need:

Cake

• 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 (doubled from original)

• 1/2 C Butter
• 6 tbsp unsweetened cocoa
• 6 tbsp buttermilk
• 4-4 1/2 C confectioners' sugar
• 1 tsp vanilla
• 1/2 c chopped pecans, optional

What you'll do:

Cake:

Preheat oven to 350

Grease and flour 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, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 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 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 1/2 cup butter, 6 tablespoons unsweetened cocoa powder, and 6 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 4 cups confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the warm cake.

Note: As reviews have suggested, more frosting might be needed for a larger sheet pan. Increase amounts or double the frosting recipe for the larger cake.