Author: Cookie Madness
Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Perfect Texas Sheet Cake with a smooth, glossy, fool-proof frosting
- 2 cups all-purpose flour (9 oz)
- 2 cups minus a tablespoon of granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 2 sticks unsalted butter (8 oz)
- 1/3 cup unsweetened natural (not Dutch) cocoa powder
- 1 cup water
- 2 large eggs
- 1/2 teaspoon vanilla
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 pound (3.8 cups) confectioners' sugar
- 1 stick (4 oz) unsalted butter
- 1/4 scant teaspoon salt -- omit if using salted butter
- 4 tablespoons unsweetened natural cocoa powder
- 7 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat oven to 375 degrees. Grease a 15x10 inch jelly roll pan.
- Mix the flour, sugar, salt and cinnamon (if using) in a large mixing bowl and set aside.
- Melt butter in a medium size saucepan. Stir in the cocoa powder and water and bring to a boil. Pour the boiling cocoa mixture into the bowl with the flour mixture and mix with a spoon until blended.
- In a second bowl, whisk together the eggs, vanilla, buttermilk and baking soda. Add the egg mixture to the cocoa mixture and stir until blended – do no overbeat. Just do your best to blend the ingredients.
- Pour batter into the pan and bake for 20 to 25 minutes, or until a toothpick inserted into center of cake comes out clean. As soon as you pull the cake from the oven, start the icing. To get a head start, you might want to sift the sugar while the cake bakes.
- Icing: Sift the confectioners’ sugar into a mixing bowl and set aside. You can skip the sifting step if you must, but sifting helps it to blend easier and the icing will be smoother.
- Melt the butter in a saucepan set over medium heat. When butter is almost melted, add the 4 tablespoons cocoa and 7 tablespoons milk and bring just to a boil. As soon as the mixture reaches a good boil, remove from heat. Pour the hot boiling cocoa mixture into the bowl of sifted confectioners’ sugar. Add the vanilla and stir with a wooden spoon until smooth. Work quickly so that icing won’t start to set in the bowl. Pour over the cake and let sit until firm
-- I make the cake in a 15x10 inch cake and it is very thin. That’s the way it’s suppose to be, but you can always play around with pan size. If you make the full cake in a smaller (9x13 inch) pan, you’ll probably need to increase the bake-time slightly because the cake will be deeper.
-- Some people add the flour mixture directly to the saucepan. I like mixing the flour, sugar and salt in a separate bowl to ensure they are thoroughly mixed. Also, I like stirring things in a bowl rather than a saucepan. My saucepan is on the small side and I tend to slop things all over the place.
-- It’s important not to over-beat the cake batter, so I whisk the eggs, buttermilk and baking soda together in a separate bowl then stirred the already whisked mixture into the flour/cocoa mixture.
-- A lot of recipes use less milk in the icing. This recipe uses 7 tablespoons (a little less than half cup) which should be just right.
Recipe by Cookie Madness at http://www.cookiemadness.net/2010/05/texas-sheet-cake-2/