Friday, June 17, 2011

Texas Sheet Cake

You’ll find this cake at Texas barbecues, pot-lucks, birthday parties, picnics, or any event you need a portable dessert that can feed tons of people. It’s a great summer treat because you can mix it by hand and it only takes 30 minutes to bake. Quick and easy!

Real prep time: 20 minutes
Cook time: 30 minutes
Serves: at least 12
Side dish suggestions: perfect just the way it is

Supplies:

• Sifter
• Large mixing bowl
• Sauce pan
• 9 X 13 inch pan, greased

From the fridge:

Cake

• 2 sticks of butter
• 1 cup of water
• 2 eggs, lightly beaten
• ½ cup buttermilk

Icing
• 1 stick of butter
• 6 tablespoons of milk

From the pantry:

Cake

• 2 cups of sugar
• 2 cups of flour
• 4 tablespoons of cocoa
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla
• 1 teaspoon of cinnamon

Icing

• 4 tablespoons of cocoa
• 1 teaspoon of vanilla
• 1 cup chopped pecans
• 1 box (1 lb) of powdered sugar

Preparation:

Cake

Preheat oven to 400 degrees.
Sift the sugar and flour together in a bowl.
Melt the butter on low in a saucepan, and when melted add cocoa and water and heat until boiling.
Pour cocoa mix over sugar and flour and mix well with a spoon.
Add eggs, buttermilk, vanilla, cinnamon, baking soda and mix well with a spoon.
Pour batter into greased 9x13 inch pan, and bake for about 30 minutes, checking it at 20 minutes.
Pour icing over cake when you take it out of the oven.

Icing

Five minutes before cake is done, bring to a boil the butter, cocoa and milk.
Remove from heat, and mix in sugar, vanilla, cinnamon, nuts.
Beat well, and then spread over cake while both are still warm.

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