Texas Sheet Cake (full fat version)

[ruthcooks]

Texas Sheet Cake (full fat version)

Serves 24.

For an even more chocolate-y cake, substitute some black cocoa for some of the regular cocoa. I use regular cocoa, not Dutch process. A heaping tablespoon is more full than rounded, but don’t try to beat any world’s records for most cocoa on the spoon. Just fluff the cocoa and dip in the spoon.

A very quick dessert for a crowd, and freezes well if you need to.

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Cake:

• 2 c flour
  
• 2 c sugar
  
• 1/4 tsp salt
  
• 1 c unsalted butter
  
• 3 heaping tablespoons cocoa
  
• 1 c water
  
• 2 eggs
  
• 1/2 c buttermilk
  
• 1 tsp baking soda
  
• 1 tsp vanilla
  

Frosting:

• 1/2 c unsalted butter
  
• 6 T whole milk
  
• 2 heaping T. cocoa
  
• 1 1-lb. box powdered sugar
  
• 1 tsp vanilla
  

Cake: In a large bowl, sift together the flour, sugar and salt using a whisk. In a medium saucepan over medium high heat, bring to a boil the butter, cocoa and water. In a small bowl, beat the eggs, buttermilk, soda and vanilla.

Slowly pour the hot mixture into the sifted ingredients while stirring. Now beat in the egg mixture, only until well combined. Batter will be very thin. Pour into a buttered pan (I use vegetable spray) measuring 10 x 15 x 1. Bake for 20-25 minutes at 375 degrees, or until a tester comes out clean.

While the cake is baking, make the frosting. Combine butter, milk and cocoa in a medium saucepan, and bring to a boil, constantly stirring. Off heat, add about 2/3 of the powdered sugar and the vanilla. Beat with an electric hand beater until it is smooth, adding powdered sugar until mixture thickens. You will not need the entire box.

When the cake comes out of the oven, or within a few minutes of that time, give the frosting one more beat in case a skin has formed. Pour the frosting all over the hot cake and spread evenly.

Keywords: Dessert, Brownies/Bars, Easy, American, Chocolate, Cake

( RG1231 )