Deceptively Blonde

Nicely Moist Texas Sheet Cake

November 22, 2016 11:32 am

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.

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. 🙂

Posted by deceptivelyblonde

Categories: Cooking, Life

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