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GINGERBREAD TEXAS SHEET CAKE Recipe

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This recipe for GINGERBREAD TEXAS SHEET CAKE is from The Ronemous 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:  
For the cake:
2 cups flour
2 cups sugar
1 teaspoon baking soda
¼ teaspoon salt
1 tablespoon cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
¼ teaspoon cloves
½ cup butter
¼ cup unsweetened cocoa
⅓ cup molasses
½ cup water
½ cup buttermilk
1 teaspoon vanilla
2 eggs

For the Frosting
1 cup butter
½ cup milk
8 oz cream cheese all boiled
whisk in 6½ cups powdered sugar
2 teaspoon vanilla
½ cup toasted pecans, chopped
Directions:
Directions:
Preheat your oven to 375 degrees. Spray an 11 x 17 in. jelly roll pan with non-stick spray and set aside.

Combine flour, sugar, baking soda, salt, cinnamon, ginger, nutmeg and cloves in the bowl of stand mixer.

In a medium saucepan, combine butter, water, cocoa and molasses and bring to a boil over medium heat.

Add butter mixture to flour mixture, followed by buttermilk, water, vanilla and eggs. Beat mixture until combined and smooth. Pour cake into prepared pan and bake for 17-19 minutes or until the cake springs back when touched. Remove the cake from the oven.

To prepare the frosting, combine butter, milk and cream cheese in a medium saucepan. Allow mixture to come to a boil. Whisk in powdered sugar; remove the saucepan from the heat and stir in vanilla. Immediately pour frosting over warm cake. Sprinkle cake with pecans.

 

 

 

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