Sunday, July 27, 2008

Texas Sheet Cake: Southern Hospitality in a 9x13-Inch Pan

Most of you know that I am the daughter of Southern parents. While I was raised in the Pacific Northwest I was inculcated with the southern culture of my heritage. I have the sweetest Mom in the whole world, born and raised in New Orleans, Louisiana. She is the epitome of southern hospitality: warm, friendly, always welcoming of anyone she meets, generous, and never fails to appropriately address those with whom she interacts as ma'am or sir. Additionally, Southern cuisine and treats figure highly in Southern hospitality. When I was a kid, anytime someone would be coming by or family and friends would gather, out came the killer southern delicacies whipped up by my Momma. One of our family favorites is the Texas Sheet Cake and can I just get an AMEN for this one?!?! It's been described as delicious, decadent, sinful, and down right goo-ood!!!

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

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!


Kim olson said...

Thank you so much for this recipe. I absolutely loved the warm delicious cake you brought over a couple of weeks ago and have been thinking of it fondly ever since. Especially when I have a sweet tooth. Glad to hear everyone is doing so well and look forward to talking with you soon.
Kim Olson

Tori said...

Oh my GOSH! I can totally give you a huge AMEN on the Texas sheet cake thing! And I am so excited to now have your mom's recipe. I will totally be making that for my next pot luck dinner!

The Painter's Wife said...

This is exactly the recipe I've been searching for that is identical to my grandmother's recipe. It came out perfect! My husband devoured it in two days.