23 October 2008

Texas Sheet Cake

Combine in a large mixing bowl-
2 Cups flour
2 Cups sugar
1 teaspoon cinnamon
1/4 teaspoon salt

In medium saucepan, melt-
2 sticks butter (1 Cup)
Add 4 heaping Tablespoons cocoa

Mix well. Add 1 cup boiling water and allow mixture to softly boil, while stirring, for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly, and briefly, to cool.

In measuring cup, mix-
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Combine thoroughly.

Pour into jelly roll pan (deep large cookie sheet, approx 13"x 17 1/2") and bake at 350-degrees for 20 minutes.

While cake is baking, make icing.

Melt 1 3/4 sticks butter (7/8 Cup) in a large-ish saucepan
Add 4 heaping Tablespoons cocoa and stir to combine, then turn off heat.
Add 6 Tablespoons milk (or about 1/4 inch under 1/2 cup)
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar (14oz on my kitchen scale)

Stir together.

Add 1/2 cup finely chopped pecans. (Optional.)

Stir together, and pour over warm cake right when it comes out of the oven. Smooth icing all over top and let cool. Cut into squares to serve. Super yummy with a glass of cold milk!

See Pioneer Woman's instructional photos...my recipe only differs from hers in that I add cinnamon.

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