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The Best Texas Chocolate Sheet Cake Recipe

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This recipe for The Best Texas Chocolate Sheet Cake, by , is from Grossman Family Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen

Category:
Category:

Ingredients:  
Ingredients:  
2 c. all-purpose flour
2 c. sugar
1/4 tsp. salt
4 heaping T. unsweetened baking cocoa
2 sticks butter
1 c. boiling water
1/2 c. buttermilk or buttermilk substitute (see below)
2 large eggs
1 tsp. baking soda
1 tsp. vanilla

Frosting:
1 3/4 sticks butter
4 heaping T. unsweetened baking cocoa
6 T. milk
1 tsp. vanilla
1 lb. (minus 1/2 c.) powdered sugar (about 3-3 1/4 c.)
1/2 c. finely chopped pecans or walnuts, optional

Directions:
Directions:
Preheat oven to 350. In a large bowl, combine flour, sugar, and salt. Melt butter in a saucepan and add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13x18 sheet cake pan and bake for 20 minutes (if using a 10x15 jelly roll pan, may need to bake 22-23 minutes).
While cake is baking, make icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir, and pour over warm cake. If using a 13x18 pan, pour on all the frosting and spread to cover entire cake. If using a 10x15 pan, pour just enough to cover the surface of the cake without going over the edges of the pan. Will have a little left over.

Personal Notes:
Personal Notes:
Buttermilk Substitute - Place 1/2 T. white vinegar or lemon juice in a liquid measuring cup. Add enough regular milk to bring liquid up to the 1/2 cup line. Let stand for 5 minutes, then use in recipe.

 

 

 

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