Monday, April 21, 2008

Texas Sheet Cake

Earlier this week I made the famous Texas Sheet Cake for the missionaries in our church.  It had been a long time since I last made this cake that I had forgotten how easy, inexpensive, and yummy it is!  You don't even need to wait for it to cool to frost it.  If you need a dessert to feed a lot of people, this would be it!  It's especially good with ice cream.  But then again, everything's better with ice cream!

Unfortunately, in my rush to get the cake made and on its way, I forgot to take a picture.  Drat!  (Is drat really a word?)

Texas Sheet Cake

2 c. flour
2 c. sugar
1 Tbsp. soda
Sift together and set aside.

2 sticks butter

1 c. hot water
3 Tbsp. cocoa
Heat to boiling. Pour over flour mixture and blend well.

1/2 c. buttermilk (*see below)

2 eggs
1 Tbsp. vanilla
Add all of these to flour mixture and blend well.  Pour mixture on ungreased
cookie sheet with sides or jelly roll pan (10 1/2" x 15 1/2"). Bake at 400 degrees for 20 minutes.

5 Tbsp. butter

3 Tbsp. milk
2 1/2 Tbsp. cocoa
Five minutes before cake is done, melt above ingredients together and cook a couple of minutes,
then add:

2 1/4 c. powdered sugar

Mix and beat well. Spread on hot cake after removing from the oven.
(Best to let cake cool about 5 minutes, then put on hot cake).

*Subsitute for buttermilk:  Mix 1 cup milk with 1 Tbsp. lemon juice.  Let it sit for 10 minutes.  Instant buttermilk!

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