Chilled cake? Texas Chocolate Sheet Cake!



We threw a fun western-themed party for my youngest son's graduation.  Pulled pork and brisket sandwiches were the "main event" (along with cold Shiner Bock beer!), but this Texas Sheet Cake stole the show!

Going back to the 1960's, my mom baked this cake for bbq's and picnics.  It feeds a crowd and may be the best chocolate cake I've ever had.  

It's a scratch cake made in a jelly-roll pan, topped with a fudgy warm chocolate and walnut frosting that soaks into the cake.  Buttermilk keeps the cake moist. 

 

Mom kept our Texas Sheet Cakes refrigerated and served them chilled... a perfect, "cool" finish to a Borrego Springs meal! 


Cake Ingredients

2 C flour
2 C sugar

1/2 tsp. salt

1 tsp. baking soda
1/2 tsp. cinnamon
2 sticks (1/2 pound) butter  

1 C water

4 Tbsp. cocoa powder

2 eggs

1/2 C buttermilk

1 tsp. vanilla

Frosting Ingredients

1 stick (1/4 pound) butter

4 Tbsp. cocoa powder

6 Tbsp. buttermilk

1 pound (entire box) confectioners sugar

1 C coarsely chopped walnuts

1 tsp. vanilla

Mix dry ingredients in a large mixing bowl (flour, sugar, salt, baking soda, cinnamon).

Making The Cake

Heat butter, water and cocoa in a sauce pan.  Bring to a boil, stirring frequently.  Pour over the flour mixture. Mix together eggs, buttermilk and vanilla and then add to the dry ingredient mixture. Blend thoroughly.

Pour batter into a greased jelly roll pan (large cookie sheet with sides) and bake for 18 to 22 minutes in a 350 F. preheated oven.

To check if the cake is done cooking, insert a toothpick or knife into the center of the cake, which will come out clean if finished baking.  Don't overcook!  Remove from oven and frost while warm.

The Frosting (my favorite part)
Five minutes before the cake is finished baking, begin making your frosting.
 
Mix cocoa, butter and buttermilk in a saucepan. Bring just to a boil, then pull off the burner and immediately add powdered sugar and vanilla until well blended.  Fold in nuts.

Immediately pour warm frosting over the warm cake and spread as necessary.  Allow to cool before serving.
  

MAKE YOUR FROSTING WHILE CAKE IS BAKING AND FROST WHEN BOTH ARE WARM

I think these guys ate some Texas Sheet Cake in their day!


BONANZA