texas chocolate sheetcake

okay real talk. who doesn’t like chocolate? a lot will say “what the heck, is that even a question?” and yes it is because I actually am not a fan. chocolate used to appeal to me, but lately (past seven years or so), it has not. so speaking from a non-chocolate lover standpoint, anyone will love this cake. if you’re Texan you must of course (just kidding you actually don’t have to) but if you happen to be from another state you too will come to love this delectable treat. it is moist, creamy and all around a wonderful treat to bring to parties. I can assure you that you need not worry about sneaking bites as you walk by because when you take the dish home from the party, there will be nothing left. anyways I know, another recipe, but it is simply delicious and I had to share.

Texas Chocolate Sheet Cake

Serves 24 


Ingredients:

*2 cups of all-purpose flour

*2 cups of sugar

*1 teaspoon of baking soda

*1/4 teaspoon of salt

*1 cup of butter

*1/3 cup of unsweetened cocoa powder

*2 eggs

*1/2 buttermilk or sour milk

*1 1/2 teaspoons of vanilla extract

Chocolate Frosting:

*1/4 cup of butter

*3 tablespoons of unsweetened cocoa

*3 tablespoons of buttermilk

*2 to 2 1/4 cups of sifted confectioners sugar

*1/2 teaspoon of vanilla extract

*1/2 cup of chopped pecans, optional

Directions:

Cake:

Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

Bake in a 350° oven about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.

Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. 

 

Frosting: 

In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat. Remove from heat; add 2 cups confectioners’ sugar and 1/2 teaspoon vanilla. Beat until smooth. Add more confectioners’ sugar or a little milk or more buttermilk, if needed, for a spreadable frosting. If desired, stir in 1/2 cup coarsely chopped pecans. Spread the warm frosting over the cake.

 

enjoy enjoy enjoy!  

until the next rodeo,

Elle aka. Drowsy

 

 

recipe: my church cookbook!        cover image: cookdiary.net

 

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