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Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake is from Cindy Harbaugh Family Cookbook Project, 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:  
2 c. all purpose flour
2 c. sugar
1 t. baking soda
1 t. cinnamon
1/2 t. salt
1/2 t. espresso powder
1 c. water hot or brewed coffee
1 c butter
1/4 c. cocoa
1/2 c. buttermilk
1 t. vanilla
2 lg. eggs
Icing:
8 T. butter
1/3 c. milk or buttermilk or cream
1/4 c. cocoa
3 c. powdered sugar or 16 oz
1 c. toasted pecans chopped
2 t. vanilla
Directions:
Directions:
Preheat oven 375º
Spray (and flour) jelly roll pan 15 X 10 or 18x13
Combine flour and suger baking soda, salt, espresso, cinnamon. In separate bowl, whisk eggs, buttermilk, vanilla.
Small saucepan melt butter over med low and whisk in coco powder and coffee. increase to med high and bring to boil. add melted butter mixture to dry ingredients and mix. Follow with egg mixture and stir well.
Remove from heat, add into flour mixture.
Beat at medium speed until well blended.
Add buttermilk, vanilla, eggs.
Beat well.
Pour into pan and bake for 17-18 minutes or until wooden pick comes our clean.
Place on wire rack.
Prepare icing to put onto hot cake:
Melt butter in pan over med low then add cocoa and whisk and add other ingredients, nuts last.
Spread over hot cake.
Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
In honor of Donna (Nanny)

 

 

 

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