Alright, so I always used to think I had the best Texas Sheet Cake recipe. Well, it has been replaced...out with the old, in with the new! The thing that is so amazing about this one is the frosting. It is more like a crystallized glaze of heaven! Shall we begin?
Buttermilk Chocolate Sheet Cake
INGREDIENTS:
- 2 cups flour
- 2 cups sugar
- 1/2 cup unsweetened baking cocoa
- 3 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup oil
- 1 cup buttermilk (I always just mix 1 cup milk with either 1 Tbsp. vinegar OR 1 Tbsp. lemon juice and let sit for 5 minutes...no need to waste extra money!)
- 1 cup hot water
DIRECTIONS:
Mix all dry ingredients in a bowl. Add eggs, oil, buttermilk, and hot water. Mix altogether and pour into a PAM-sprayed cookie sheet. Bake at 350 degrees for 20 minutes, turning pan at halfway point. When there is about 5 minutes left, begin to make the frosting.
FROSTING:
In a saucepan, melt 1 cube of butter, 2 level tsp. of unsweetened baking cocoa, 5 Tbsp. of milk, 1 tsp. vanilla, and 3 3/4 cup powdered sugar. Mix it, melt it and spread it over warm cake.
Once the cake has completely cooled, cut into squares. Cover with plastic wrap and chill in the refrigerator. Serve chilled (you don't have to chill it, but this is what makes the texture of the frosting so amazing).
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