Texas Sheet Cake
"This is adapted from: Better Homes and Gardens Complete Book of Baking. I LOVE this cake! It's very light & moist. I'd prefer it to brownies or chocolate cake any day. I very strongly recommend that you add the cinnamon. I think that is what makes it so special. This also freezes well, unfrosted. Then thaw several hours at room temperature and frost it. Makes 60 small squares."
Original is 60 servings
Ingredients
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- CHOCOLATE FROSTING
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Nutritional
- Serving Size: 1 (33.3 g)
- Calories 116.6
- Total Fat - 4.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 6.3 mg
- Sodium - 75.8 mg
- Total Carbohydrate - 18.1 g
- Dietary Fiber - 0.4 g
- Sugars - 14.3 g
- Protein - 1 g
- Calcium - 7.4 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 375F.
Step 2
Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
Step 3
In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
Step 4
In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
Step 5
Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
Step 6
Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
Step 7
Chocolate Frosting directions:.
Step 8
In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.
Tips
No special items needed.
1 Reviews
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