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Texas Chocolate Sheet Cake

 

When I was little my mom used to go to bingo every Tuesday night.  And every Wednesday after school, I got to have a square of the absolute best chocolate cake ever.  Seriously.  This is my very favourite cake even more favourite than red velvet cake and carrot cake.  That’s a lot of favourite.

This cake goes by lots of names, Church Lady Cake, Brownie Cake, Pot Luck Chocolate Cake, Texas Chocolate Sheet Cake (cuz it’s as big as Texas) and it always appeared at my mom’s bingo games...probably brought in buy a church lady.  Whatever.  It just rocks.  It’s the moistest cake you will ever eat.  Ever.

I made this one the other day, Bill took some to work and I immediately got a call from my niece who wants one for her very own...guess what I’ll be doing today…

Anyway, try this.  Even if you don’t bake it’s insanely easy to make this cake.  You have no excuse not to try it.  Oh and PS: I only bake with butter.  I don’t use margarine.  Substitute at your own risk.

Ingredients:

For the cake:

  • 2 C flour
  • 2 C sugar
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 4 TBSP cocoa
  • 2 sticks butter (REAL butter!)
  • 1 C boiling water
  • 1/2 C buttermilk (See below for substitute)
  • 2 eggs, beaten
  • 1 tsp vanilla

Preparation:

Start the water boiling.

Combine flour, sugar, and salt in a 2 qt bowl.

Melt butter in a 1 qt saucepan, stir in cocoa.  Add boiling water and cook and stir for 1 minute.  Pour into flour and stir well.

Combine buttermilk, eggs, soda and vanilla, stir into chocolate mixture. Batter will be thin.  Pour into ungreased sheet pan** and bake at 350° for 20 minutes.

For the frosting:

  • 1-1/2 sticks butter
  • 4 TBSP cocoa
  • 6 TBSP milk
  • 1 tsp vanilla
  • 4 C confectioner’s sugar

While the cake is baking melt butter in a saucepan, stir in cocoa.  Remove from heat.  Add the milk, vanilla and confectioner’s sugar. Mix well and pour over warm cake.