Tuesday, October 25, 2016

Texas Sheet Cake........

This tastes like chocolate fudge! This is so good. But....read the directions through before starting to make this. I like using the Dark Chocolate baking cocoa. 
Texas Sheet Cake
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
4 heaping Tbsp unsweetened baking cocoa
1cup butter
1 cup boiling water
1/2 cup buttermilk 
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a 10 x 15″ jelly roll pan bake 22 to 23 minutes. I always butter the pan. 
100pc -1 1/2 inch square pieces
FROSTING:
1 3/4 sticks butter
4 heaping Tbsp unsweetened Dark Chocolate baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
1 pound (minus 1/2 cup) powdered sugar (about 3 to 3 1/4 cups)
 If your frosting is still a little lumpy, cook the frosting a few minutes longer over low heat, stirring until the mixture is smooth. If your cake is in a 10 x 15″ jelly roll pan, just pour enough frosting on to cover the surface of the cake. You will most likely have a little frosting left over, about 1/2 cup of frosting. Let the frosting cool and set before cutting into squares. The frosting will set between 1 and 2 hours. I like to let it set for 2 hours as it is a little firmer then.
Till next time.........

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