Texas Sheet Cake

Everything may be bigger in Texas, but is it supposed to be the most delicious too? I experimented with a tried and true Texas style cake recipe last night and was blown away. The cake recipe calls for the standards: sugar, flour, vanilla, eggs, etc. but also calls for heaps of Hershey's cocoa and a dollop of cinnamon. YUM! If you like to get a little nutty (pardon my silly pun), you can add some chopped pecans or almonds to the frosting for a little crunch.

The cake turned out extremely moist in the center. My mom even asked if I had infused the middle of the cake with extra frosting...(Um, if anyone knows how to do that please let me know!)

P.S. Thanks for the recipe and wine last night Angel!

Enjoy!
L


Melt together in microwave:

• 1 cup (2 sticks) butter
• 1 cup water

In a mixing bowl combine dry ingredients before adding wet ingredients:

• 2 cups sugar
• 2 cups flour
• 1/4 tsp salt
• 5 Tbl cocoa (rounded)
• 1 tsp cinnamon
• 1 tsp baking soda

ADD:

• 1/2 cup buttermilk
• 2 eggs
• 1 tsp vanilla

Add water/butter mixture to mixing bowl and mix. Batter is thinner than regular cake batter. Pour into a greased 9x13 baking dish. Bake at 350 and check to see if it's done around 25-30 minutes (if you shake a little on the pan, it shouldn't be jiggly at all.) Time can vary, especially if you are cooking two cakes (which we were- I promise I only took one home!). If using a dark coated pan, lower temp to 325. Frost while warm.

FROSTING:
Melt in microwave

• 1 stick butter
• 4 Tbl cocoa
• 1/3 cup milk

Pour into:

• 1 lb powdered sugar (Yes, 1 pound! It equals 2 cups.)
• 1 cup chopped nuts (optional)
• 1 tsp vanilla

Spread over warm cake. It's REALLY good when eaten warm...a little piece of chocolate heaven in your mouth.