Texas Sheet Cake is an absolute must have recipe. It is one of the most delicious cakes you can make, and you can have it done in under 45 minutes.
A have a few different variations that I use, today I tried Pioneer Woman’s version. My tried and true version comes from Better Homes and Gardens cookbook. I have also tried Paula Deen’s recipe (it is in her Lady & Sons cookbook)- they are all equally delish. Every time I make one I think it is the best one I’ve tried. I’m thinking one of these days I am going to need to hold a bake off between myself… I would just make all of the different Chocolate Buttermil/ Texas Sheet Cake recipes I have at once and then have a panel decide which one is the best.
(Forgive the iPhone photo)
I’m not sure what, but something went wrong with Pioneer Woman’s recipe and I just wasn’t impressed, Mine didn’t look at all like the one she has pictured on her blog or what mine usually looks like when I make the BH&G version. It was still a good chocolate cake, it just didn’t have that typical texas sheet cake flavor to it.
Chocolate Buttermilk Sheet Cake- Better Homes and Gardens
1 cup butter or margarine
1 cup water
1/3 cup unsweetened cocoa powder
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 slightly beaten eggs
1/2 cup buttermilk
1-1/2 teaspoons vanilla
Chocolate Frosting (recipe follows)
1. Grease a 15x10x1-inch baking pan; set pan aside. In a medium saucepan combine butter, water, and cocoa powder. Bring to boiling, stirring constantly. Remove from heat.
2. In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon (if desired). Add eggs, buttermilk, and vanilla. Beat with an electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended. Pour batter into prepared pan.
3. Bake in a 375 degree F oven 20 minutes or until cake springs back when lightly touched.
4. Immediately pour hot Chocolate Frosting over warm cake; spread evenly. Completely cool cake in pan on a wire rack. Cut into squares. Makes 60.
Chocolate Frosting: In a medium saucepan stir together 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Cook and stir until boiling; remove from heat. Beat in 2-1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla with an electric mixer on low speed until blended. Stir in 1/2 cup chopped walnuts.
Make-Ahead Tip: Prepare and bake cake as directed; cool completely. Do not frost. Place in a freezer container or bag. Freeze up to 1 month. Before serving, thaw several hours at room temperature. Frost as directed.