Texas Sheet Cake
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course:
Dessert
Cuisine:
American
Servings: 12 people
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 cup butter (the original recipe calls for margarine)
- 1/4 cup unsweetened cocoa
- 1 cup water
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
Frosting
- 1/2 cup butter
- 5 tablespoons buttermilk or regular milk
- 1/4 cup unsweetened cocoa
- 3 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped nuts optional
Instructions
-
Preheat the oven to (350°F) = (176°C) degrees. Grease the pan of choice below. Combine the flour and sugar in a bowl. Bring the butter, cocoa, and water to a boil. Turn the stove off. Add the buttermilk, baking soda, salt, eggs, and vanilla to the pan with the boiling mixture. Use a hand mixer to combine the flour and sugar in the pan, blend until smooth. Pour into a greased pan.
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Baking time: jelly roll/cookie sheet, 20-25 minutes (when a toothpick comes out clean)
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Baking time: 9-inch by 13-inch pan, 35-40 minutes (when a toothpick comes out clean)
Frosting
-
Grab a medium saucepan and melt the butter, add the cocoa and the milk. Bring to a boil stirring constantly, add the powdered sugar, vanilla, and nuts. I make this frosting while the cake is baking and then spread it on the semi-cooled cake.