Texas Sheet Cake Recipe
Most everyone has made a cake at some time in their life. However, not many people have attempted to make a cake “from scratch.” But, that is exactly what this recipe is … a recipe for a cake made from scratch. And it’s not as hard as it may seem. Of course, it is more difficult than making a recipe for a cake mix you buy in a box from the grocery store. The most important thing is to follow the directions and have the right cake pan. So, here’s everything you need to know:
2 Cups flour
2 Cups granulated white sugar
2 Cups (2 sticks) butter
7 Tbsp unsweetened cocoa
1 Cup water
2 eggs, lightly beaten
1 tsp baking soda
½ Cup buttermilk
1 tsp vanilla extract
½ Cup (1 stick) butter
4 Tbsp unsweetened cocoa
6 Tbsp whole milk
1 lb. confectioners (powdered) sugar
½ tsp vanilla extract
1. Grease (with shortening) and lightly dust with flour a 10X15X1 inch jelly roll pan. Don’t try to use a cookie sheet or other pan. Preheat oven to 400 degrees.
2. In large mixing bowl, combine flour and sugar.
3. Measure into large, heavy saucepan 2 sticks of butter, 7 tablespoons cocoa and water.
4. Heat saucepan mixture to boiling, stirring well. Add to flour-sugar combination, blending well.
5. In medium bowl, beat eggs, stir baking soda into buttermilk, add to eggs along with vanilla.
6. Add the buttermilk mixture to the flour-cocoa combination. Mix well.
7. Pour batter into prepared pan. Bake about 25 minutes or until cake tester inserted in the center comes out clean.
8. During the last 5 minutes of baking time, measure into heavy saucepan 1 stick of butter, 4 tablespoons cocoa and milk. Heat to boiling, stirring well.
9. Add confectioners sugar and vanilla and mix well. Be sure the confectioners sugar is completely dissolved but DO NOT overcook. Pour hot frosting over hot cake, spread evenly. Cool. Cut into squares.
This recipe makes 24 squares and is absolutely delicious.