Wednesday, July 29, 2015

Texas Sheet Cake

Sometimes, it's the simple things that are the best.

Lemonade on a hot day...

Skipping rocks on a calm lake... (even though I can't skip rocks)

Taking a nap on a Sunday afternoon...

And Texas Sheet Cake.  Anytime.

Texas Sheet Cake is such a simple and classic cake, and yet it leaves a lasting and powerful impression on those fortunate enough to have tried it.  A slice of moist chocolate cake drenched in gooey fudgey frosting can only be made better by a tall glass of milk or a scoop of vanilla ice cream.  It is almost a sin not to pair the two.

Don't let this simple looking cake fool you, you're sure to lick the plate and go back for seconds!

Texas Sheet Cake


1 c. butter
1 c. water
4 Tbs cocoa
1/2 c. buttermilk
2 eggs
1 tsp vanilla
1 tsp baking soda
2 c. sugar
2 c. flour
1/2 tsp salt


1/2 c. butter
6 Tbs milk
4 Tbs cocoa
1 tsp vanilla
3 3/4 c. powdered sugar


Preheat oven to 350.

In a small saucepan, bring the butter, water and cocoa powder to a boil, whisking often to mix everything together well.  Remove from heat.

In a large bowl, mix the buttermilk, eggs, vanilla and baking soda together.  Add the sugar, flour, and salt to the mixture and mix thoroughly.  Add the cocoa mixture from the saucepan, and whisk everything together until smooth.

Pour the batter into a greased cookie sheet (not a cake pan).  Bake for 20 minutes, then remove to cool slightly while you make the frosting.


In a medium saucepan, melt the butter along with the milk and cocoa, whisking until smooth.  Add the vanilla and stir again.  Whisk in the powdered sugar until smooth and velvety.

Pour the frosting evenly over the warm cake, allowing it to fully cover the cake (it may ooze over the sides of the pan).

Serve warm (or cooled!) with vanilla ice cream or milk.


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