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Friday, November 11, 2016

Classic Texas Sheet Cake


For the Cake:
1 cup butter
1 cup water
1/4 cup cocoa
2 cups granulated sugar
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
For the Frosting:
1/2 cup butter
1/4 cup cocoa
1/4 cup plus 2 tablespoons milk
1 pound confectioners' sugar (4-1/4 cups)
1/2 teaspoon vanilla extract
1/2 cup walnuts, chopped


For the Cake:
Preheat oven to 350 degrees.
In a medium saucepan combine the butter, water and cocoa over medium heat; heat until butter melts.
In a medium bowl add the sugar, flour, salt and baking soda.
Mix to combine.
In a 1 cup measuring cup add the buttermilk, eggs and vanilla.
Mix with a fork to combine; add to the flour mixture.
Pour flour mixture into the heated chocolate mixture.
Using an hand held mixer, mix until smooth.
Pour into a 15x10x1-inch jelly roll pan.
Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
Frost while still hot.
For the Frosting:
In a medium saucepan combine the butter, cocoa and milk.
Bring to a simmer.
Take off of the heat.
Add confectioner's sugar and vanilla mix well with a hand held mixer.
Stir in walnuts.
Pour over the cake.
Spread to cover the hot cake.

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