Sunday, October 23, 2011

Texas Sheet Cake

This recipe is another original from our sister's cookbook- submitted by Jessica. I've made it twice now and its amazing! It feeds a crowd and is great warm or cold- with or without ice cream. Plus, you should have most of these ingredients in your pantry/fridge. Next time you need a crowd-pleaser for a big crowd, put this one on your menu.
Texas Sheet Cake
Jessica Sedgwick

For the Cake:
2 c. flour
2 c. sugar
1 cup butter
4 Tbs. cocoa
1 c. water
1/2 c. buttermilk
2 eggs
1 tsp. soda
1/2 tsp. salt
1 tsp. vanilla

Mix flour and sugar in large bowl. Mix butter, cocoa, and water in saucepan. Bring to boil. Turn off heat and stir into flour and sugar mixture. Add buttermilk, eggs, soda, salt, and vanilla. Stir until well mixed. Bake in greased jelly roll pan (cookie sheet) for 20 minutes at 350 degrees. Remove cake from oven and sprinkle chocolate chips (see below) evenly over cake. Let stand about one minute- don't spread. Pour frosting evenly over all. Enjoy!

For the Frosting:
1 stick butter
4 Tbs. cocoa
6 Tbs. milk
1 lb. box powdered sugar
1 tsp. vanilla
1 bag chocolate chips (use 1/2 milk or 1/2 semi-sweet, or 1 whole bag of each)

Melt all ingredients, except sugar and vanilla and barely bring to boil. Shut off heat and add sugar and vanilla. Consistency should be to pour, not spread over chocolate chips.


Jessica Sedgwick said...

oh my goodness, just looking at that makes me drool and want to start baking!!! This cake is my favorite :)

Post a Comment