You would have been hard-pressed to find a better way to feed a crowd that is craving for sweets than with a sheet cake. They come in countless delicious combinations, and it makes it more than easy to love them because they are so easy to produce.
It is the best chocolate sheet cake I ever had, and the best thing is that it can easily adjust to other recipes. In the cookbooks and on the web are several editions of the recipe for the texas chocolate sheet, but they use all of the same ingredients, such as flour, sugar, butter, eggs, buttermilk, and cocoa. These are also known as a sheet cake, sometimes called a sheath cake, butter cake, etc.
Ingredients:
For the Cake:
1 cup salted butter
1 cup of water
3 tbsp cocoa powder
2 cups all-purpose flour
2 cups white sugar
1/2 tsp salt
1/2 cup buttermilk
(2) large eggs
1 tsp baking soda
1 tsp vanilla extract
For the Frosting:
1/2 cup unsalted butter
6 tbsp milk
3 tbsp cocoa powder
1 tsp vanilla extract
2 cups confectioners’ sugar
Directions:
Preheat oven at about350 degrees F (175 degrees C). Grease and flour a 10×15 inches cake pan.
For the cake, mix butter, sugar, and cocoa powder over medium heat in a saucepan. Cook until butter melts and mixture boils. Remove from heat and refrigerate slightly.
Also, in a large pot, mix the flour, sugar, and salt. In a separate cup, beat the buttermilk, eggs, baking soda, and vanilla extract.
Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until combined thoroughly. Pour into the cake pan made ready.
In a preheated oven, bake it for about 20 minutes until the toothpick inserted in the center comes out clean. Remove the cake from the cake and transfer it in the wire rack, let it cool for 5 minutes
In a saucepan, mix butter, sugar, cocoa powder, and vanilla extract for frosting, stir over medium heat, mix until the butter has melted. Add and whisk in the powdered sugar. Add and spread the frosting over the chilled cake.
Ingredients
- For the Cake:
- 1 cup salted butter
- 1 cup of water
- 3 tbsp cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 1/2 tsp salt
- 1/2 cup buttermilk
- (2) large eggs
- 1 tsp baking soda
- 1 tsp vanilla extract
- For the Frosting:
- 1/2 cup unsalted butter
- 6 tbsp milk
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 2 cups confectioners' sugar
Instructions
Preheat oven at about350 degrees F (175 degrees C). Grease and flour a 10x15 inches cake pan.
For the cake, mix butter, sugar, and cocoa powder over medium heat in a saucepan. Cook until butter melts and mixture boils. Remove from heat and refrigerate slightly.
Also, in a large pot, mix the flour, sugar, and salt. In a separate cup, beat the buttermilk, eggs, baking soda, and vanilla extract.
Add melted butter mixture to flour mixture, then add buttermilk-egg mixture and beat until combined thoroughly. Pour into the cake pan made ready.
In a preheated oven, bake it for about 20 minutes until the toothpick inserted in the center comes out clean. Remove the cake from the cake and transfer it in the wire rack, let it cool for 5 minutes
In a saucepan, mix butter, sugar, cocoa powder, and vanilla extract for frosting, stir over medium heat, mix until the butter has melted. Add and whisk in the powdered sugar. Add and spread the frosting over the chilled cake.
Notes
Per Serving: 259 calories; 12.3 g fat; 36.3 g carbohydrates; 2.3 g protein; 47 mg cholesterol; 170 mg sodium. Prep 15 m Cook 30 m Ready In 45 m servings 24.
