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Posting Schedule - Monday: recipes from other sources that I’ve enjoyed, Wednesday: my original or family recipes, Friday: themed recipe blog hop

April 30, 2012

Texas Sheet Cake


This cake is simple and moist and now one of my favorites.  I found it at allrecipes.com and although some reviewers complained about the taste of the cinnamon, I thought it lent a wonderful flavor to the cocoa and buttermilk cake.  If you don't have any buttermilk on hand reduce the milk a bit and add vinegar or lemon juice to make up the difference.  This should be about a 2 tablespoon substitution.  I didn't make it with nuts, as my children are nuts and don't like nuts.  If I were single (oh the places I could go with that statement) I would add pecans to the icing and serve with fresh cut strawberries.  Enjoy!






Texas Sheet Cake
(printer friendly version)


1/2 cup butter
1/2 cup shortening
2 (1 ounce) squares unsweetened chocolate
1 cup water
2 cups unbleached all-purpose flour
2 cups white sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract

1/2 cup butter
2 (1 ounce) squares unsweetened chocolate, melted
6 tablespoons milk
1 pound confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans
Directions


Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.


In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.


In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. 


Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until cake tests done. 


Five minutes before cake is done, make frosting.


To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.


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