Texas sheet cake is great because: 1) it’s chocolate 2) it’s easy 3) it’s quick 4) it’s delicious.
It’s also a wonderful base for a scoop of ice cream. The simple fact is that you can have this cake mixed, baked, frosted, and in your mouth faster than i takes to make a batch of brownies.
How is this not a great thing?
Easy Step-By-Step Instructions for Texas Sheet Cake
Lightly coat a 16 x 12 inch baking pan with non-stick spray for baking, and preheat oven to 400 degrees F.Combine ½ cup butter,
½ cup shortening,
¼ cup unsweetened cocoa, and 1 cup water in a 2 quart sauce pan, and bring to a boil over medium heat. Stir frequently.In a large mixing bowl, whisk together 2 cups all-purpose flour,
2 cups granulated sugar, and
¼ teaspoon salt.
Pour hot cocoa mixture over flour mixture and whisk until smooth.Gently beat 2 eggs, and …… add them, along with ½ cup buttermilk,
1 teaspoon baking soda,
1 teaspoon cinnamon, and
1 teaspoon vanilla extract
to the cocoa mixture. Whisk just until incorporated—do NOT over-mix The baking soda and buttermilk will begin to react to create a bubbly leavening, so work quickly.Pour batter into prepared pan, and bake at 400 degrees for 20 minutes.
During the last 10 minutes of baking, prepare frosting.
In 2-quart pan over low heat, melt ½ cup butter then add
¼ cup unsweetened cocoa and 6 tablespoons milk or cream. Increase heat to medium high, and stirring constantly, bring to a boil.Remove from heat, and whisk together with 1 teaspoon vanilla and
3 cups powdered sugar
Stir in 1 cup chopped walnuts, if desired.Remove cake from oven, and let rest on cooling rack for 3-5 minutes.Gently drizzle frosting over hot cake, and …… carefully spread.Be especially careful if you’re using nuts because they tear into the fragile cake.If I used nuts, I like to sprinkle a few on top of the frosting, too.Cool completely, cut, and … … serve plain or …… with vanilla ice cream.
Lightly coat a 16 x 12 inch baking sheet with non-stick spray for baking.
Combine butter, shortening, cocoa, and water in a 2 quart sauce pan, and bring to a boil over medium heat. Stir frequently.
Whisk together flour, sugar, and salt.
Pour hot cocoa mixture over flour mixture and whisk until smooth.
Gently beat eggs, and add them, along with buttermilk, baking soda, cinnamon and vanilla to the cocoa mixture. Whisk just until incorporated—do NOT over-mix. The baking soda and buttermilk will begin to react to create a bubbly leavening, so work quickly.
Pour batter into prepared pan, and bake at 400 degrees for 20 minutes.
During the last 10 minutes of baking, prepare frosting.
Frosting Directions:
In 2-quart pan over low heat, melt butter. Add cocoa and milk (or cream), increase heat to medium high, and stirring constantly, bring to a boil.
Remove from heat, and whisk together with powdered sugar and vanilla. Add nuts, if desired.
Remove cake from oven, and let rest 3-5 minutes.
Gently drizzle frosting over hot can, and carefully spread. Be especially careful if you’re using nuts because they tear into the fragile cake.
