Sunday, December 9, 2012

Texas Sheet Cake

I sampled a bit of Texas sheet cake at a recent potluck and was hooked immediately.  The icing is poured over the cake while it's piping hot, allowing it to seep into the upper portion of the cake.  The result is a fudgy delicacy that would remind you of molten chocolate cake.  It feeds a ton of people and can be easily thrown together in a pinch.

FYI, I would use cocoa powder rather than flour to coat the pan after greasing next time.  The flour can create a rather unsightly base to your cake.

Also, my jelly roll pan was a little bigger than called for in the recipe.  I baked the cake portion for 12 minutes and it was done.

From The Sisters Cafe

Bring to a boil:
1/2 c. butter
1 c. water
4 TB cocoa

Mix and add:
1/2 c. buttermilk (or 1/2 c. sour cream)
2 eggs, beaten
1 tsp vanilla

2 c. flour
2 c. sugar
1/4 tsp salt
1 tsp soda

Beat well. Pour into a greased and floured jelly roll pan (approx. 11 X 7).  Bake in a preheated 400 oven for 15 minutes.

Bring to a boil:
1/2 c butter
6 TB milk
4 TB cocoa

4 c. powdered sugar
1 tsp vanilla
dash of salt

Spread icing on cake while cake is still warm.

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