I don’t what it is about Texas Sheet Cake … but it’s always a contender as a dessert to serve when we’re barbequing with friends in the summer.
That’s what we’re making for the 4th. It’s great served with vanilla icecream!!! And it can feed an army!
Texas Sheet Cake
2 c. Sugar
2 c. Flour
1 t. Baking Soda
1/2 t. Salt
2 sticks of Butter
4 T. Hershey’s Cocoa
1/2 c. Buttermilk
2 Eggs
1 t. Vanilla
1. Combine the dry ingredients. Melt butter and cocoa in a saucepan. Add 1 cup of water. Bring to a rapic boil. Pour hot mixture over the dry ingredients and mix well. Add buttermilk, eggs and vanilla.
2. Pour cake batter into a greased rimmed cookie sheet (jelly roll pan). Bake at 350 degrees for 18 – 20 minutes.
When the cake has cooled, make the chocolate icing.
Frosting:
1 stick of Butter
4 T. Hershey’s Cocoa
6 T. Buttermilk
1 box of Powdered Sugar
1 t. Vanilla
1 c. chopped Nuts, optional.
1. Melt the butter in a saucepan. Add cocoa and buttermilk. Bring to a rapid boil. Remove from heat and add powdered sugar and vanilla. Stir until smooth. Pour frosting over the cake and spread to cover cake.
2. If you wish to add nuts, sprinkle them over the tops immediately after frosting the cake.
