Texas Sheet Cake
· 2 cups all-purpose flour
· 2 cups sugar
· 1 teaspoon baking soda
· 1/4 teaspoon salt
· 1 cup butter
· 1/3 cup unsweetened cocoa powder
· 2 eggs
· 1/2 cup buttermilk or sour milk
· ½ cup water
· ½ cup coffee (or you can use a whole cup of water and skip the coffee)
· 1 1/2 teaspoons vanilla
· Chocolate Frosting:
· 1/4 cup butter
· 3 tablespoons unsweetened cocoa
· 3 tablespoons buttermilk
· 2 1/4 cups sifted confectioners' sugar
· 1/2 teaspoon vanilla
· 1/2 cup chopped pecans, optional
Grease a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1/2 cup of water, ½ cup coffee. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
Bake in a 350° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
Makes 24 servings.
In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.