Christmas In July

Texas Sheet Cake

A BIG THANK YOU to our Facebook friend Linda in Chiefland, FL for sharing this recipe.

 Texas Sheet Cake

 Ingredients:

  • 1 cup unsalted butter
  • ½ cup lightly packed premium unsweetened natural cocoa
  • 3 tbsp. canola oil
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 2 eggs
  • ½ cup buttermilk
  • 2 tsp. pure vanilla extract

 Frosting:

  • ½ cup unsalted butter
  • ¼ cup lightly packed premium unsweetened natural cocoa
  • ½ cup whole milk
  • 2 tsp. pure vanilla extract
  • 3 cups sifted confectioners’ sugar
  • ½ cup toasted nuts

 Method:

Grease a 15 x 10 x 2 inch baking pan. Center an oven rack and preheat oven to 375 degrees F.

To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 22 to 25 minutes.

While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil: boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

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