Sunday, April 15, 2012

Texas Sheet Cake

Texas Sheet Cake
Preheat oven to 375 degrees


2 tsp cocoa powder
2 cups baking flour
2 cups granulated sugar
1/4 tsp salt
1 tsp baking soda
1 tsp cinnamon
3/4 cup water
1 stick butter
1/4 cup cocoa powder
1/2 cup buttermilk
1 tsp vanilla extract
2 eggs

1/3 cup milk
6 Tbsp butter
1/4 cup cocoa powder
3-4 cups powdered sugar
2 tsp. vanilla extract

In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon then mix together. Set the bowl aside, in a medium saucepan melt the butter and mix in the water bringing the mixture to a boil. (optional) Sift the cocoa powder into the pan and whisk together. Pour the mixture into the dry ingredients and mix thoroughly. Mix in the buttermilk, vanilla and eggs. Lightly butter a 15x10 inch baking pan or whatever pan you desire and coat it with cocoa powder. Pour the cake batter into the pan and bake in a preheated oven for approximately 20 minutes, or until a toothpick comes out clean.

While the cake is baking, take a small saucepan and heat the butter and milk, bringing it to a gentle boil. (optional)Sift the cocoa powder into the boiling mixture and whisk together. Remove it from the heat and stir in the powdered sugar and the vanilla extract, whisking until the icing is smooth and has a shiny appearance. You may have to add some additional powdered sugar until the consistency is correct. You don't want it too thin, but not too thick; it needs to be spreadable but not watery. Keep the icing warm until the cake is finished and pour it on while still hot. Let the cake cool in the pan on a wire rack for 10-15 minutes, cut and serve warm. Enjoy!

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