Thursday, May 7, 2015

Texas Sheet Cake

2 cups sugar
2 cups flour
1 cup butter
4 T. cocoa
1 cup water
1/2 cup buttermilk
1 tsp. baking soda
2 eggs, slightly beaten
1 tsp. vanilla

Combine sugar and flour in a mixer bowl. In a saucepan over medium heat, combine butter, cocoa, and water. Bring to a boil. Pour over flour/sugar mixture; beating as you pour slowly. Mix well. Add buttermilk, soda, eggs, and vanilla. Pour into a greased 10x14 inch baking pan. Bake for 20-25 minutes at 350 degrees. Cool completely and then frost with chocolate frosting. Sprinkle with nuts (optional).

1 12 oz. package semi-sweet chocolate chips
6 T. unsalted butter, cut into small pieces
1 tsp. vanilla 
1/2 tsp. salt
2 1/2 cups confectioners' sugar
1/3 cup milk

Heat chocolate and butter in a mixer bowl set over (not in) a pan of simmering water, stirring occasionally, until almost melted. Remove from heat; stir until completely melted.

With mixer on low speed, add vanilla and salt. Gradually add confectioners' sugar and milk in alternating batches; beat until smooth. Let stand 5 minutes before spreading on cake. 

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