Chocolate Texas Sheet Cake
Mel's Kitchen Cafe
Mel's Kitchen Cafe
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Ingredients

  • 2 cups (15 ounces) granulated sugar
  • 12 cups (10 ounces) all-purpose flour
  • 11 teaspoon baking soda
  • 11/4 teaspoon salt
  • 11 cup (8 ounces, 2 sticks) butter
  • 11 cup water
  • 15 tablespoons cocoa (see note)
  • 11/2 cup (4 ounces) sour cream or buttermilk
  • 12 large eggs, lightly beaten
  • 11 teaspoon vanilla extract
  • 11/2 cup (4 ounces, 1 stick) butter
  • 11/3 cup milk or buttermilk
  • 11/2 teaspoon vanilla extract
  • 1 Pinch of salt
  • 13 1/2 cups (14 ounces) powdered sugar (to avoid lumps)
  • 1 Cake: 2 cups (15 ounces) granulated sugar 2 cups (10 ounces) all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup (8 ounces, 2 sticks) butter 1 cup water 5 tablespoons cocoa (see note) 1/2 cup (4 ounces) sour cream or buttermilk 2 large eggs, lightly beaten 1 teaspoon vanilla extract Frosting: 1/2 cup (4 ounces, 1 stick) butter 5 tablespoons cocoa (see note) 1/3 cup milk or buttermilk 1/2 teaspoon vanilla extract Pinch of salt 3 1/2 cups (14 ounces) powdered sugar (to avoid lumps)Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet/half sheet pan (about 11X17-inches). Set aside. For the cake, in a large bowl, whisk together the granulated sugar, flour, baking soda and salt. In a medium saucepan, add the butter and water. Sift in the cocoa (to avoid lumps). Bring the mixture to a boil. Pour over the dry ingredients and stir until combined. Add the buttermilk, eggs and vanilla and mix until combined. Spread the batter evenly in the prepared pan. Bake for 20-25 minutes until the cake is evenly baked and springs back lightly to the touch (watch closely; your oven may cook hotter and the cake may need even less time). While the cake bakes, make the frosting. In a medium saucepan, combine the butter, cocoa, milk (or buttermilk), vanilla and salt. Heat, stirring cosntantly, until the mixture comes to a simmer. Immediately remove from the heat and whisk in the powdered sugar gradually until the frosting is smooth (if your powdered sugar is extra clumpy, sift it in to avoid lumps in the frosting). Keep the frosting warm if the cake is not finished baking. Pour the warm frosting over the warm cake and spread evenly. Serve the cake warm or at room temperature.

Instructions

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