Monday, March 31, 2014

Texas Sheet Cake



In our family Texas Sheet Cake is a staple. It is made more than boxed brownies and is consumed faster than any cookie. My absolute favorite is a slice of Texas Sheet Cake with a scoop of homemade peppermint ice cream! (Oh great my mouth is watering…) I know I could go on and on telling different stories about this dessert but all you need to know is that it is made on the stove top, is very easy, and is amazing. Best thing you can bring to any sort of "pot luck" event.  Just trust me! (And the picture below explains why I can only take pictures while my kids are at school or sleeping. Remington decided to just come right up and take a bite out of one of the brownies as I was taking pictures! Good thing he is cute!)


Texas Sheet Cake
1 cup water
1/2 cup vegetable oil
4 Tablespoons cocoa
1/2 cup margarine (butter will work fine too)
2 cups sugar
2 eggs
2 cups flour, shifted
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 325 degrees F. In a saucepan, mix water, oil, margarine, and cocoa. Bring to a boil. Cocoa should dissolve. Remove from heat. Add sugar, eggs, and flour. Beat well. Dissolve baking soda in buttermilk. Then pour the mixture and the vanilla into the batter. Mix very well. (If there is lumps from the flour put in the blender for a few minutes) Grab a 10x17 cookie sheet and grease well and then pour batter evenly in. Bake for 20 minutes.  (you can add 1/3 cup chopped nuts if you want also) Rinse out the saucepan and then return it to the stove and make the frosting.

Frosting:
1 pound powdered sugar
1/2 cup butter
1/4 cup cocoa
1/4 cup milk
1 teaspoon vanilla
Put all ingredients (except the vanilla) in the saucepan. Stir well over medium heat until everything dissolves. Remove from heat and add vanilla. Stir well and then frost while warm. 





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