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Texas Sheet Cake Recipe

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This recipe for Texas Sheet Cake, by , is from The Brewerton 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!

Contributor:  
Contributor:  
Andrea Brewerton Berrett

Category:
Category:

Ingredients:  
Ingredients:  
CAKE -
2 Sticks Butter
1 Cup Water
4 Tbsp Cocoa
2 Cups Flour
2 Cups Sugar
1/2 tsp Salt
2 Eggs
1/2 Cup Buttermilk
1 tsp Soda
1 1/2 tsp Vanilla (mexican is best)

FROSTING -
1 Stick Butter
4 Tbsp Cocoa
6 Tbsp Buttermilk
1 1/2 tsp Vanilla
1 lb Powdered Sugar ( about 3 3/4 - 4 cups)

Directions:
Directions:
CAKE -
Dissolve Soda in Buttermilk -
Melt butter and bring to boil
Add cocoa and dissolve
Add water and bring back to boil
Remove from heat and add sugar, salt and flour with hand beater
Beat eggs and add to mix when it is cooled a little
Stir in Buttermilk mix and add Vanilla
Pour into 2 disposable greased Brownie sized pans
Bake @ 375 for 22 Minutes

FROSTING -
Melt and boil butter
Dissolve cocoa in butter
Add buttermilk and return to boil
Remove from heat and add Vanilla and powdered sugar.
Pour over warm cake immediately.

Personal Notes:
Personal Notes:
I always start the frosting when there is about 7 or 8 minutes left to bake the cake, so the frosting is ready to pour on right after cake is taken out of the oven.
I make the night before - tastes better after frosting has set overnight.

 

 

 

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