I know a lot of you probably already have this recipe, but oh well. I got this recipe from the illustrious Ralphie. I am now not allowed to come to my neighbors' bible study group unless I show up with this cake. I wish I was joking. Between this and her pancakes, I have to keep a steady supply of buttermilk in my fridge.
Texas Sheet Cake:
2 cups flour
2 cups sugar
1 tsp baking soda
1 cup butter
4 Tbs cocoa
1 cup water
1 cup buttermilk
1 tsp vanilla
Mix flour, sugar, and soda. In a sauce pan melt butter, cocoa, and water. Bring to a rapid boil and pour over dry ingredients. Beat with mixer. Add rest of ingredients and mix well again. Put in greased and floured 12x18 pan (this is a cookie sheet with a lip or a jelly roll pan). Bake at 375 F for 13-15 minutes. Cool before adding frosting.
Texas Sheet Cake Frosting (It's a must!)
1/2 cup softened butter
4 Tbsp cocoa
6 Tbsp buttermilk
1 lb powdered sugar (this is about 3 3/4 cups)
Beat together with mixer until frosting is lighter in color and fluffy. Spread onto cooled cake.
This makes a whole lotta cake but it can be halved. A half recipe turns out nicely in a 9x13 pan.
Ralphie swears by this cake cold. Like "next day sat-all-night-in-the-fridge kind of cold." I however have found I prefer it warm (a few seconds in the microwave to the rescue!). In other words, it's delicious no matter how you eat it!