Ingredients: |
Ingredients: 2 c. all purpose flour
2 c. white sugar
1 tsp baking soda
1/4 tsp salt
1 c. butter
1/3 c. unsweetened cocoa powder
2 eggs, beaten
1/2 c. buttermilk or sour milk
1 1/2 tsp vanilla
CHOCOLATE FROSTING:
1/4 c. butter
3 TBsp unsweetened cocoa powder
3 TBsp buttermilk
2 - 2 1/4 c. sifted confectioners' (powder) sugar
1 tsp vanilla extract
1/2 c. chopped pecans, optional
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Directions: |
Directions:Grease and flour a 15"X10"X1" or jelly roll pan or 13"X9"X2" baking pan; set aside. In a large bowl, combine flour, sugar, baking soda and salt; set aside.
In a medium saucepan combine 1 c. butter, 1/3 c. cocoa, and 1 c. water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, 1/2 c. buttermilk, and 1 1/2 tsp of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake at 350º over about 22 to 25 minutes for the 15"X10" pan or about 30 to 35 minutes for the 13"X9" pan, until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
For frosting:
In a medium saucepan combine 1/4 c. butter, 3 TBsp unsweetened cocoa powder, and 3 TBsp buttermilk. Bring to a boil, stirring over medium heat. Remove from heat; add 2 cups confectioners' sugar and 1/2 tsp vanilla. Beat until smooth. Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable. If desired, stir in 1/2 c. coarsely chopped pecans. Spread the warm frosting over the cake. |
This recipe for Texas Sheet Cake is from