Monday, July 14, 2008

Texas Sheet Cake

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
2 eggs

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)
nuts (optional)

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!


Alison said...

I have been wondering about this famous Texas Sheet Cake... I might have to try it!

Kristi said...

I concur with the eating it cold thing. Seriously, way better (and you didn't even think that was possible!).

Ralphie said...

Don't forget to double the frosting. And then lick the bowl clean with your tongue.

But seriously, double the frosting.

Kristi said...

Did you know if you double the frosting then technically you use a whole POUND of butter. No wonder it's good.