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Pages Recipes - Desert Recipes - Texas Sheet
Cake
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Texas Sheet Cake
This cake is moist, chocolatey and simply irresistable.
It's fast to put together and you can mix up this cake by
hand or use a mixer.
- 2 cups sugar
- 2 cups all-purpose flour
- 1/4 cup cocoa
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 cup butter (1 stick), melted
- 1/2 cup buttermilk
- 1/2 cup canola or other vegetable oil
- 1 cup water
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking
pan.
Sift together the sugar, flour, cocoa, baking soda and
cinnamon, and set aside. Stir together the remaining ingredients. (Since
I'm a chocolate freak, I use just a half-teaspoon of cinnamon. I want the
cinnamon flavor to come through, but only just a hint of it. Strictly a
matter of personal preference.) Mix the wet ingredients with the dry
ingredients, stirring until you have a smooth, rather thin batter.
Pour into your prepared pan, and bake at 400°F for 20-25
minutes, or until a toothpick comes out clean.
While the cake is baking, prepare the frosting.
- 1/4 cup plus 2 tablespoons milk (whole, 2% or skim -
doesn't matter)
- 1/4 cup cocoa
- 1/2 cup butter
- 1 pound confectioner's sugar, sifted (about 4 cups)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Mix
the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the butter
and, over medium heat, stir until the butter melts. Remove from heat and
gradually stir in the sugar and vanilla until smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting
evenly on the hot cake.
ENJOY!
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