Nicely Moist Texas Sheet Cake

INGREDIENTS:

CAKE

• 2 Cups of White Sugar
• 2 Cups of All-Purpose Flour
• 1 Cup (2 Sticks) of Real Butter (Not Margarine)
• 1 Cup of Water
• 3 TBSP of Cocoa
• ½ Cup of Buttermilk
• 2 Eggs
• 1 TSP of Baking Soda
• 2 TSP of Vanilla
• 1 TSP of Cinnamon

ICING

• 3 TBSP of Cocoa
• ½ Cup (1 Stick) of Real Butter
• 6 TBSP of Buttermilk
• 1 Box (1 LB) of Powdered Sugar
• ½ Cup of Chopped Pecans (Optional)

DIRECTIONS

CAKE

• In a large bowl, use a spoon and STIR together the Sugar, Flour, Baking Soda, and Cinnamon. Set Aside.
• In a small pot, add the Butter, Water, and Cocoa. Cook on Medium Heat (usually 3 on stronger stove, 5-6 on weaker stove) until it starts to boil (boil means it will be bubbling pretty good).
• As soon as you see it bubbling, take off the heat and add to the Flour mixture. STIR in until smooth.
• In a small bowl, BEAT the eggs fork until mixed. Add Vanilla and Buttermilk. STIR. 
• Add the Eggs to the Flour+Cocoa Mixture and gently STIR until smooth.
• Put in a large sheet cake pan (looks like a cookie sheet but with 1 or 2-inch sides)
• Bake on 350° for 15 minutes. Take a toothpick and stick it in the middle. If it comes out clean, the cake is done. If not, stick it back in for 2-5 minutes. Test again. Repeat as needed.

ICING

• Start this as soon as the cake is close to done.
• In the small pot, add the Butter, Cocoa, and Buttermilk. Cook on Medium Heat until it starts to boil.
• Take off the stove and add the Powdered Sugar. MIX together with a mixer until smooth.  
• If you want the Pecans, add them in and STIR.
• Pour over the warm cake carefully so it doesn’t run over the sides. 
• Let cool and Voila! A delicious – MOIST – Texas Sheet Cake that goes extra great with homemade Ice Cream and homemade Chocolate Sauce. 🙂

Tags: chocolate, chocolate Cake, Chocolate Sheet Cake, Cooking, Deserts, Recipe, Recipes, Sheet Cake, Texas Sheet Cake