Grandma Stoddard's Texas Sheet Cake |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is an old family recipe and one of our very favorites! I have taken this recipe to many social events and it always gets scarfed up really fast. This makes a very rich, chocolatey cake that can be cut into brownie-like bars. This cake keeps and freezes well. Yummy hot or also tastes great refrigerated. Ingredients:
1 cup butter |
1 cup water |
4 tablespoons unsweetened cocoa |
2 cups granulated sugar |
2 cups flour |
1/2 teaspoon salt |
2 eggs |
1/2 cup buttermilk |
1 tablespoon vinegar |
1 teaspoon vanilla |
1 teaspoon baking soda |
1/2 cup butter |
4 tablespoons cocoa |
6 tablespoons milk |
1 lb powdered sugar |
1 teaspoon vanilla |
1/2 cup pecans, chopped |
Directions:
1. For Cake:.
2. Grease 10x15x2 pan (jelly roll pan).
3. Preheat oven to 375 degrees.
4. In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
5. In a medium mixing bowl, sift together: sugar, flour and salt.
6. In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
7. Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
8. Pour warm batter into greased pan.
9. Bake at 375 degrees for 20 minutes.
10. While cake is baking, prepare frosting.
11. For frosting:.
12. Bring to a boil: butter, cocoa and milk.
13. Add: powdered sugar, vanilla and nuts.
14. Spread on cake immediately after removing cake from oven. Must be hot spread easily.
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