Yesterday I told you how much I liked Texas Sheet Cake when that recipe first arrived on the scene — and how it became known in our circle of friends as Marian’s Chocolate Cake”. But I have since found a recipe that is a kissin’ cousin of the original Texas sheet cake, but even better. Here it is:
Bring to a boil over medium high heat in a small sauce pan:
2 sticks BUTTER, 1 C. water and 4 heaping T. cocoa (not instant)
Meanwhile, combine in a large bowl:
2 C. flour, 2 C. sugar and 1 t. soda
Pour the boiled cocoa mixture over the flour mixture and mix well. (Set the pan aside to re-use for the frosting.)
Add: 2 eggs, 1/2 C. buttermilk* and 1 t. vanilla. Mix well.
Pour into a greased and floured jelly roll pan (edged cookie sheet).
Bake at 350 degrees for 20 minutes OR LESS (don’t overbake). Ice warm.
Bring to a boil over medium high heat (re-use the pan that had already been used to boil the cocoa for the cake):
1 stick BUTTER, 6 level T. cocoa and 4 T. buttermilk*
Add 2 to 2 1/4 C. powdered sugar and 1 t. vanilla. Mix well. Spread over warm cake. The frosting should be somewhat runny, but it will set up as it cools.
*If you don’t have buttermilk on hand, mix a cup of milk with a scant Tablespoon of lemon juice and let it set for a minute. Then use that as a replacement. There will be a little left that you can use if the frosting needs to be made a little runnier.
Chopped pecans can be added to the frosting, but I hardly ever do that. Why mess with perfection? Enjoy.
Note: My friend, Linda has always been the best at making this cake. Hers is always absolutely perfection. We discussed that recently and the only thing she and I did differently was that I always mixed it with a spoon rather than a mixer. So this time I used a mixer and it was as good as Linda’s! So, I recommend you mix both the cake and the frosting with a mixer to make this cake it’s most moist and incredible. BTW, she also slaps the pan down on the counter a few times to get rid of some of the air bubbles, before putting it in the oven — so I now do that too. Linda’s now my cooking idol.