"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Texas Sheet Cake Recipe

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Texas Sheet Cake image

 

This recipe for Texas Sheet Cake, by , is from Our Family Cookbook , 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!

Contributor:  
Contributor:  
Leslie Vajner

Category:
Category:

Ingredients:  
Ingredients:  
Using a 17.5 x 11 inch baking pan.

2 cups all purpose flour
2 cups granulated sugar
1/2 cup butter
1/2 cup shortening
1 cup strong brewed coffee or water
1/2 cup dark, unsweetened cocoa
1/2 cup buttermilk (can substitute 2 teaspoon vinegar or lemon juice into 1/2 cup milk)
1 teaspoon baking soda
1 teaspoon vanilla

Frosting
1/2 cup of butter
2 tablespoon dark cocoa
1/4 cup milk
3 1/2 cups unshifted powdered sugar
1 teaspoon vanilla

Directions:
Directions:
Preheat oven to 400F

In a large mixing bowl, combine the flour and the sugar.
In heavy saucepan, combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling.
Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla.
Mix well, using a wooden spoon or high speed mixer.
Pour into a well buttered 17 1/2 -by- 11 inch jelly roll pan.
Bake at 400 degrees F for 20 minutes or until brownies test done in the center.
While brownies bake, prepare the frosting. In a saucepan, combine the butter cocoa and milk. Heat to boiling, stirring.
Mix in the powdered sugar and vanilla until frosting is smooth.
Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 bars.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
Prep 15 minutes bake 20 minutes
Personal Notes:
Personal Notes:
Great for potlucks but may want to cut in half.

 

 

 

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