I am not even a Texan.
I am an Ohioan.
But, if this is what cake tastes like in Texas.
I wanna live there.
This is actually an old recipe of my grandmother.
She was not from Texas either.
But, this cake was always my favorite.
Except when she made it for my cousin who shall remain nameless.
She would eat the whole pan herself.
And I would cry.
Moral of the story- share!
Trust me- there is plenty to share.
I have made this cake countless times.
There are many variations out there.
They all involve baking the cake in a jelly roll pan.
And buttermilk is key.
Some recipes have nuts mixed in the icing.
I like mine with just chocolate.
And the cake must be moist. Moist. I cringed a little as I said it the second time.
See that bite.
Perfect ratio of cake to icing.
So- instead of starting a diet you are going to quit in 30 days...
Make some cake.
Enjoy a piece and bring the rest into work.
Or to your sister in law's...... I thinks she hates me now. :)
Texas Sheet Cake
1 cup butter
1 cup water
1/3 cup cocoa powder
2 cups sugar
2 cups flour
1 tsp baking soda
½ tsp salt
½ cup buttermilk
2 slightly beaten eggs
1 ½ tsp vanilla
1 recipe chocolate and buttermilk frosting
In medium saucepan combine butter, water and cocoa. Cook and stir until mixture comes to boil. Removed from heat and set aside. In a bowl, stir together flour, sugar, soda and salt. Add buttermilk, eggs and vanilla. Beat until smooth. Stir batter into cocoa mixture and pour into floured and greased pan with side (15x10x1inch). Bake for 20 minutes (or less) at 400 degrees.
4 Tbs butter
¼ cup cocoa powder
¼ cup buttermilk
Bring butter, cocoa and buttermilk to a boil. Stir in 1 Tbs vanilla and 2 ¼ cup sifted powdered sugar. Immediately pour over cake.
** I double the frosting recipe, but I do it because I like a thick layer of frosting on my cake.