Have just a little, a very small cut, but a big bite– It’s sweet, and it’s Texan.
Texas Sheet Cake ~
~ adapted from The Homesick Texan ~
Preheat oven to 400 degrees Fahrenheit. Sift 2 cups sugar and 2 cups flour.
Melt 2 sticks butter (1 cup) on low heat. When it’s melted,
add 1 cup water
and 4 tablespoons cocoa. Heat until boiling.
Have 2 lightly beaten eggs ready, and 1/2 cup buttermilk, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon cinnamon, and 1 teaspoon ancho chile powder.
Pour cocoa mixture over sugar and flour and mix well with a spoon. Add everything else; combine.
Pour batter into greased 9×13 inch bar pan; bake for 30 minutes, check it after 20. Immediately pour the icing over the cake when you take it out of the oven.
Texas Sheet Cake Icing: Chop 1 cup pecans.
Five minutes before the cake is done baking, bring to a boil 1 stick of butter, 4 tablespoons cocoa and 6 tablespoons milk.
Remove from the heat and mix in 1 pound confectioners’ sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon, and the pecans.
Spread over the cake while both are still warm.
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