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Texas Sheet Cake

>> Saturday, September 10, 2011

If you've never had Texas Sheet Cake, you are missing out on one of life's best desserts.  If you've never made Texas Sheet Cake, you're missing out on one of the easiest desserts to make!  No mixer required.  No bringing butter or eggs to room temperature.  No weird ingredients.  But SO yummy!

I grew up on Texas Chocolate Sheet Cake and recently found a version for White Texas Sheet Cake.  Let's just say that I'm only kinda glad I found the white version.  Because I will make it way too often.  And I'm trying to lose some baby weight!  But for now, I'm nursing baby Molly and need extra calories, right?!  

Recipe from an old PTA cookbook that my mom has
2 C Flour
2 C Sugar
2 sticks butter (1 cup)
4 T cocoa
1 C water
1/2 C Buttermilk (or 1/2 T vinegar + milk to make 1/2 Cup)
2 beaten eggs
1/2 t cinnamon
1 t baking soda
1 t vanilla

4 T cocoa
1 stick butter (1/2 cup)
5 T milk
1 lb. Powdered Sugar
1 t vanilla
1 cup nuts (optional)

DIRECTIONS:  Mix flour and sugar in a large bowl. Combine the butter, coca, and water in a small saucepan and bring to a rapid boil.  Watch carefully because it boils over quickly! After it comes to a rapid boil, pour into the bowl over the flour and sugar mixture. Add remaining ingredients and mix well.  Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 350 for 30 minutes.

FOR FROSTING:  Combine cocoa, butter and milk in a medium saucepan and bring to a boil.  Take off heat and add powdered sugar. Add vanilla.  Beat well and spread on warm cake.  Sprinkle nuts on top while icing is still warm if desired.
Recipe from: All
1 cup Butter
1 cup Water
2 cups All-Purpose Flour
2 cups Sugar (white granulated)
2 Eggs, beaten
1/2 cup Sour Cream
1 tsp Almond Extract
1 tsp Baking Soda
1 tsp Salt

1/2 cup Butter
1/4 cup Milk
4 1/2 cups Confectioners' Sugar
1/2 tsp Almond Extract

DIRECTIONS:  In a medium saucepan bring butter and water to a boil. Meanwhile, in a large bowl add flour and sugar. Mix. Then add in eggs, sour cream, extract, baking soda and salt. Slowly pour in the boiling butter/water mixture. Stir with a spatula until well combined and smooth.  (No need to use an electric mixer!)  Pour into a greased 15-in. x 10-in. x 1-in. baking sheet. Bake at 375 for 20-22 minutes or until golden brown. Cool for about 20 minutes.

FOR FROSTING:  In a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat, and then stir in sugar and extract. Stir until smooth and all combined. Spread over warm cake. Decorate cake with sprinkles, if desired.

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