Texas Sheet Cake CAKE: 2 cups flour 2 cups sugar 1/4 teaspoon kosher salt 1/2 cup cocoa powder 1 cup butter 1 cup boiling water 1/2 cup buttermilk (or this buttermilk substitute) 2 eggs 1 teaspoon baking soda 1 teaspoon vanilla FROSTING: 1-3/4 stick butter 1/2 cup cocoa powder 6 tablespoons milk 1 teaspoon vanilla 3 1/4 cups powdered sugar Optional: 1/2 cup finely chopped pecans Preheat the oven to 350 degrees. Grease a pan and set aside. (I use an 18x13 sheet cake pan. However this cake can be made in whichever pan you prefer. It will simply be thicker in a smaller pan.) In a large mixing bowl, whisk together flour, sugar, and salt. In a medium size saucepan over medium high heat, melt butter and then add the cocoa. Whisk to combine. Add boiling water to the saucepan and allow the mixture to boil for 30 seconds, then remove from the heat. Pour the chocolate mixture over the flour mixture, and stir to combine. In a small bowl, whisk together the buttermilk, beaten eggs, vanilla and baking soda. Stir this mixture into the first mixture. Pour into your sheet cake pan (or the pan of your preference) and bake at 350 degrees for 20 minutes.
Posted on: Fri, 05 Jul 2013 23:54:26 +0000
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