Directions: |
Directions:Note: I got this recipe from my mother-in-law. It is a Douglass family birthday tradition (and any other time I feel like chocolate). All of the daughter-in-laws have the recipe and all of our cakes turn out a little differently, don't ask me why. So I'll try to be as detailed as possible.
Grease (Crisco) and flour a sheetcake pan (my sheetcake pan is 12"x16"x1"), set aside.
In mixer:
(I have a Bosch, can't live without it!)
2 cups flour
2 cups sugar
1/2 tsp. salt
In a saucepan:
Melt 2 cubes (1 cup) of butter (For me there is no substituting, has to be butter!)
1 cup water
4 Tbs. cocoa (leveled)
I whisk this until it comes to a slight boil, and then pour into mixer with the dry ingredients. Mix well. At this point I turn my oven on to 350. When my MIL told me how to make it, she said not to preheat; just turn the oven on right before you put the cake in. I'm a rebel, so I turn it on sooner.
Add:
1/2 cup sour cream (Again, I only go for the good stuff... There is no 'low fat' in this recipe!)
Mix:
2 eggs
1 tsp. soda
Mix well on high for a couple minutes and then pour into sheetcake pan.
Place on center rack in oven. Set the timer for 20 minutes. (Tip: My MIL bakes for only 20 min, that's it...the end. Take it out. BUT, I check it by lightly tapping the center of the cake with my finger to see if it bounces back slightly, then I know it's done. This last cake I baked for 2 minutes extra.)
Frosting
Note: Make this while the cake is baking, because you need to pour it on right after the cake comes out of the oven.
Mixer:
1/2 bag powdered sugar (I'm sorry I don't have an exact measurement. Start with less and add as you mix.)
1 tsp. vanilla
Saucepan:
Melt 2 cubes (1 cup) butter (yes, there really is 1 whole lovely POUND of butter in this yummy cake!)
Then whisk in 4 Tbs. cocoa (leveled)
(The recipe calls for 6 Tbs. of canned milk, I just use what's in the fridge.)
This time, DON'T boil. Just melt everything together until smooth on low heat. Add to mixer. This is key (at least for me because I don't want my frosting to be too runny or too thick): when the frosting is done, I can dip my finger in, lift up, and it starts to run, but only a little. If it looks like a dangling icicle, it's perfect. Also, if it's too thick you can add a little milk to thin it out. When the cake is done, pour frosting on top (leave the cake in the pan) and spread out. (It may drip over the side of the pan, that's my Dad's favorite!!) |
This recipe for Sara’s Texas Sheetcake (from Shelli Gardner) is from