Texas Sheet Cake

Texas Sheet Cake

IMG_5153

Consider chocolate cake. Any number of things come to mind. Like the Trunchbull making poor Bruce Bogtrotter eat that enormous chocolate cake in front of the entire school (although maybe that wasn’t actually so bad … he did end up with an entire cake). Or, Bill Cosby’s stand up routine “Chocolate Cake for Breakfast,” (“NUTRITION! Eggs, milk, and wheat are in the chocolate cake …”) which growing up was the standing joke for what we should have for breakfast (although, somehow I never did end up with that cake come breakfast time …).  Or perhaps, it is this amazing peanut butter and chocolate cake that I made for two of my sister-in-law’s bachelorette parties and the leftovers that we ate the next day until we couldn’t move. (Can you tell I’m a fan of chocolate cake?)

This version of chocolate cake is quick and easy (at least as cakes go) and is originally from Cooking Light, so I think you can claim it is healthy (just don’t ask your favorite dietitian). My edits are very minimal: a dash more cinnamon, replacing buttermilk with milk, and a less sweet, more intensely chocolate frosting.  It goes a long way since it is a sheet cake (or it just makes folks feel less guilty about having a second slice).

Texas Sheet Cake
Adapated from Cooking Light, Sept. 2007

Cake
2 c all-purpose flour
2 c granulated sugar
1 t baking soda
1 1/2 t cinnamon
1/4 t salt
3/4 t water
1/2 c butter, melted
1/4 c unsweetened cocoa
1/2 c milk
1 t vanilla extract
2 eggs

Frosting
6 T butter
1/4 c cocoa
1/3 c milk
1 1/2 c powdered sugar
2 t vanilla extract
1/2 c pecans, roughly chopped

Preheat oven to 375°.

Grease 13×9-inch pan with cooking spray or butter. Set aside.

Combine flour through salt in a large bowl and stir well to combine. Then combine water, melted butter, and coca in mixer and turn on to low speed. When well combined, gradually add the flour mixture. Turn mixer up to medium speed and mix until well blended. Add milk, vanilla and eggs; beat well.

Pour batter into prepared pan and bake for 25 minutes or until an inserted wooden pick comes out clean. Place on wire rack to cool.

While cake is starting to cool, combine butter, cocoa, and milk in a sauce pan to make your frosting. Bring to boil, stirring constantly. Remove from heat and add powdered sugar and vanilla. Pour over the still hot cake then sprinkle with pecans.

Allow cake to cool completely before serving.

Serves 16-24.

One additional thought on this post: While I grew up listening to Bill Cosby, in no way do I support or endorse him in light of recent revelations about his treatment of women. The truth about the man behind all those stories is deeply disturbing and sad.

Advertisements

2 thoughts on “Texas Sheet Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s