----- Original Message -----
From: Susan Tabor (Redacted sender "souljourner" for DMARC)
To: blindcooks@xxxxxxxxxxxxx
Sent: Saturday, March 17, 2018 5:50 PM
Subject: [blindcooks] Texas Sheet Cake
Hi, all:
OK, here is the Texas sheet cake recipe that I use. It's delicious! The nuts
can be optional. Enjoy!
Here is the Texas sheet cake recipe that I use.
You don't
even have to get out your electric mixer; you can mix up this cake by hand
in a jiffy.
2 cups sugar
2 cups all-purpose flour
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup butter (1 stick), melted
1/2 cup buttermilk
1/2 cup canola or other vegetable oil
1 cup water
2 eggs, lightly beaten
1 teaspoon vanilla extract
Preheat oven to 400°F. Grease and flour a 13x9x2-inch baking pan.
Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set
aside.
Stir together the remaining ingredients. (Since I'm a chocolate freak, I use
just
a
half-teaspoon of cinnamon. I want the cinnamon flavor to come through, but
only
just a hint of it. Strictly a matter of personal preference.) Mix the wet
ingredients
with the dry ingredients, stirring until you have a smooth, rather thin
batter.
Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a
toothpick
comes out clean.
While the cake is baking, prepare the frosting.
1/4 cup plus 2 tablespoons milk (whole, 2% or skim - doesn't matter)
1/4 cup cocoa
1/2 cup butter
1 pound confectioners' sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans
Mix the milk and cocoa in a heavy saucepan (stir, stir, stir). Add the
butter and,
over
medium heat, stir until the butter melts. Remove from heat and gradually
stir in
the sugar and vanilla until smooth. Add the pecans.
When the cake is just out of the oven, spread the frosting evenly on the hot
cake.
Prep time:20 minutes; Cooking time:20-25 minutes; Total time:40-45 minutes
Note:This is a good recipe in which to use dry buttermilk. For a product
review,
see
Dry Buttermilk
.
http://www.texascooking.com
