In the last several weeks just before Sydnei's birth and after, my Mom has been here to help us. (Thanks, Mom!) Well, her presence has brought back the Southern cuisine, more specifically, the Texas Sheet Cake. (darn--wink wink) We've made them together over the last couple of months and shared them with friends and family. It's been fun to do this with my mom and reminisce of her sweet treats and good times growing up.
There are many versions of the Texas Sheet Cake recipe; I'm going to share our long-time family version with you!
TEXAS Sheet Cake
by Carolyn Thompson
by Carolyn Thompson
2 cups Sugar
2 cups Flour
1 cup Butter
4 tbsp Cocoa
1 cup Water
1/2 cup Buttermilk
2 Eggs, slightly beaten
1 tsp Baking Soda
1 tsp Cinnamon
1 tsp Vanilla
Preheat oven to 400 degrees. Sift together sugar, flour, baking soda and cinnamon. In a saucepan, combine butter, cocoa, and water and bring to a boil until butter is melted. Pour into sugar/flour mixture and stir. Add buttermilk, eggs, and vanilla. Mix well. Pour into 9x13-inch pan and bake for 25-30 minutes. Cake is done when a toothpick inserted comes out clean.
Just before the cake is ready to come out of the oven (about 5 minutes) prepare the hot fudge frosting:
1/2 cup Butter
4 tbsp Cocoa
5-6 tbsp Milk
1 tsp Vanilla
1 lb. Powdered Sugar
Combine butter, cocoa, milk, and vanilla. Simmer until cake is ready to come out of oven. Remove from heat. Add powdered sugar. Stir vigorously and well until it reaches a fudge like consistency. Using a fork, punch holes throughout the top of the cake. Pour the hot frosting over the cake immediately.
Note: it will seem when pouring in the powdered sugar all at once that it's too much, just keep stirring and the frosting will develop.
It is delicious served warm with ice cream or cold with a glass of milk! Enjoy!