Chocolate anyone? Lots of chocolate anyone? This Texas sheet cake is so unreal moist and delicious we ate the whole 9x13 inch pan over the weekend! You will NEVER want to make any other brownie. We also found out Blue Bell Ice Cream is now selling in Colorado...this is dangerous. The combo kept my kids visiting all weekend! A huge tip: Use Penzeys Dutch Process High Fat Cocoa...it is off the chain. You can even order it on line.
Texas Sheet Cake
2 cups sugar ½ cup buttermilk
2 cups flour 1 tsp baking soda
½ cup butter ½ teaspoon salt
6 tablespoons cocoa 2 large eggs
½ cup salad oil 2 tsp vanilla
1 cup cold coffee
Sift sugar and flour into large bowl. In a saucepan, bring butter, cocoa, oil, and coffee to a rapid boil, stirring constantly. Pour over sugar mixture and stir well. Beat in buttermilk, baking soda, salt, eggs and vanilla. Pour into a greased 9 x 13 inch cake pan and bake at 350 degrees for 30 minutes or until done. Frost immediately when removing from oven.
Frosting:
1 stick butter 1 box powdered sugar
4 tablespoons cocoa 1 tsp vanilla
6 tablespoons milk 1 cup chopped pecans (If you so choose)
Melt butter and cocoa in heavy saucepan, stirring constantly. Remove from heat and add milk and sugar. Stir in vanilla and pecans and spread over cake while warm.
Thanks for the recipe!!!! I just made it so that we can have it for dessert tonight. Our family has been a bit stressed lately so you know what stressed is spelled backwards... desserts!
Posted by: myra | April 12, 2011 at 12:10 PM
I love that you used the phrase "off the chain" :) This looks deeelish!
Posted by: Thea | July 22, 2011 at 04:08 PM
Love you Thea!
Posted by: tammy maltby | July 22, 2011 at 05:52 PM
Salad oil is vegetable oil, correct? I don't want to goof this one up! :)
Posted by: Vicki | July 12, 2012 at 09:38 PM
Yes!
Posted by: tammy maltby | July 12, 2012 at 10:17 PM
I can not wait to try this out! It does look 'HEAVENLY'! :0)
Blessings,
Teresa <><
Posted by: Teresa | July 15, 2012 at 06:34 AM