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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Texas Chocolate Sheet Cake Recipe

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This recipe for Texas Chocolate Sheet Cake is from A Family Cookbook for Jennie and Vincent, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
2 cups sugar
2 cups flour
1 teaspoon baking soda
¼ teaspoon salt

½ cup butter
½ cup Crisco
6 Tablespoons unsweetened cocoa (I use Hershey’s- richer cocoas are almost too rich)
1 cup water

½ cup buttermilk
2 large eggs, lightly beaten
2 teaspoons vanilla

Icing:
1 stick butter
6 tablespoons milk
2 teaspoons instant coffee/espresso (optional)
6 tablespoons cocoa
1 box powdered sugar
1 teaspoon vanilla
1 cup chopped pecans, toasted (a shared TX & SC tradition)
Directions:
Directions:
Cake: Sift together sugar, flour, baking soda and salt in large bowl.

Stir together butter, Crisco, cocoa and water in a saucepan over medium-low heat, stirring constantly until butter and shortening melt. Remove from heat; pour over sugar mixture, stirring until dissolved. Stir in buttermilk, eggs and vanilla. Pour into greased and lightly floured 15 x 10 inch jelly-roll pan.

Bake at 350 for 30 minutes. It will have a fudge-like texture.
Spread warm icing over hot cake.

Icing: Cook butter, cocoa, milk and instant coffee in saucepan over medium-low heat until bubbles appear on the surface. Remove from heat and gradually beat/stir in sugar, then vanilla. Spread over hot cake.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Again, I can't help but submit a much-loved dessert from my maiden Fuqua/Owen family lore. This is a constant, down-home favorite - not fancy but always good, especially with a side of ice cream.

 

 

 

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