Saturday, October 16, 2010

Texas Sheet Cake

Here is an easy cake to make for a crowd. I make this cake to take to work for birthdays. I started baking this when I was around 12 years old. Ingredients, preparation and cooking times are not difficult or time consuming.

Texas Sheet Cake


2 C. Flour
2 C. Sugar
1/4 t. Salt
2 Sticks Unsalted Butter
1 C. Water
2 Eggs, beaten
1/2 C. Buttermilk
3 T. Cocoa Powder
1 t. Baking Soda
1 t. Vanilla

Preheat oven to 350. Spray a sheet pan with non-stick cooking spray (I use an 11 x 16 size pan).

Sift flour, sugar and salt together in a large bowl. In a saucepan, melt butter. Add the water and cocoa and bring just to a boil. Pour the chocolate mixture over the flour mixture. In another bowl, mix eggs, baking soda, buttermilk and vanilla. Beat into the flour/chocolate mixture (by hand, no mixer required) until well incorporated.

Spread batter into prepared pan and bake at 350 for 20 minutes. Let the cake cool completely before frosting.


1 stick butter
3 T cocoa powder
6 T milk
1 pound box of confectioner's sugar
1 t vanilla
1.5 C walnuts, chopped

In a medium saucepan, melt butter with the cocoa powder and milk over low heat (do not boil). When the butter has completely melted and the ingredients are combined, remove from heat. Immediately add the sugar, vanilla and nuts. Mix well and pour over the cake. Smooth out carefully with a knife. Let the frosting harden up (about 30 minutes) before serving. Cake can be stored, covered until ready to serve.

Since there are no preservatives, this cake is best if consumed within 24 hours of making. You can also cover it and store in the refrigerator where it should last several days. Yields approximately 24 servings.

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