Texas Sheet Cake

in , , , , , on Saturday, February 4, 2012


This is an oldie but goodie cake and easy cake!  I imagine most of you have heard of it, maybe even baked it.  But ~ it is, without a doubt, a great chocolate cake.  And who doesn’t like chocolate?

Texas Sheet Cake is a rich, dense, moist chocolate cake that is a cross between a brownie and cake, covered in a fudgy frosting.  What may make this recipe a little different from most of them is the addition of cinnamon.  It pairs perfectly with chocolate and gives a wonderful flavor to the cake. 

Here’s some chocolate fun:

Reasons Why a Chocolate is Better Than a Man

  • Chocolate’s not afraid to pull over and ask for directions.

  • After telling your chocolate bar all your worries you can simply eat it.

  • You can share chocolates with your best friend.

  • A bar of chocolate doesn't bore you by constantly talking about football.

  • Your mother will never disapprove of your choice of chocolate.

  • Chocolate will never tell you that you’re “getting a little chubby.”

  • No one's ever been jilted by a chocolate gateau

Reasons Why a Chocolate is Better Than a Woman

  • Chocolate never keeps you waiting.

  • Chocolate doesn't get jealous when you look at another chocolate bar.

  • You never have to buy a box of chocolates for a box of chocolates.

  • Chocolate doesn't talk incessantly while you're watching the football.

  • It doesn't expect you to remember the anniversary of the first time you met.

  • Chocolate never tries to chat up your best friend.

  • Chocolate isn't looking for a long term commitment.







And on with the recipe:

Texas Sheet Cake

Ingredients:

2 sticks butter
1 cup water
4 tablespoons cocoa
2 cups flour
2 cups sugar
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
2 eggs
2 teaspoons vanilla
1 cup sour cream

Method:

Bring butter, water and cocoa to a boil.
Remove from heat.
Add flour, sugar, salt and cinnamon.
Beat in soda, eggs, vanilla and sour cream.
Pour onto large greased cookie sheet with sides of jelly roll pan, 10 ½” X 15 ½.”
Bake at 350 degrees for 20-25 minutes, until a wooden pick comes out clean.

Frosting:

Ingredients:

1 cup butter
4 tablespoons cocoa
6 tablespoons milk
1 cup chopped pecans
1 box confectioner’s sugar
1 teaspoon vanilla

Method:

Bring butter, cocoa and milk to a boil.
Remove from heat and add nuts, sugar and vanilla.
Spread over hot cake immediately.
Cool and serve

Mmmmm, chocolate!!!



This entry was posted on Saturday, February 4, 2012 at 4:25 AM and is filed under , , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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