Anyone who likes chocolate will enjoy this cake-like brownie. Very easy to put together and serves quite a few when you are entertaining. There are many different versions of this recipe and my recipe goes back perhaps 35 years. I will eventually try a Weight Watcher’s version and post it.
Texas Sheet Cake
- 2 cups flour
- 2 cups sugar
- 1 tsp. baking soda
- 1/2 tsp. salt
- 4 tbsp. cocoa (I use Callebaut)
- 1 cup water
- 1 cup butter, melted
- 1 cup buttermilk
- 2 large eggs, slightly beaten
- 1 tsp. vanilla
Combine dry ingredients. Bring water and cocoa to a rapid boil and pour over dry ingredients. Add melted butter, buttermilk, eggs and vanilla and mix well.
Pour into a greased 13×9-inch pan. Bake at 350 degrees for 20 minutes, or until cake springs back when touched. I needed to bake this an extra 10 minutes for the center to be done.
- 1/2 cup butter, melted
- 4 tbsp. cocoa, sifted
- 6 tbsp. buttermilk
- 1 (16 oz.) box of confectioners’ sugar (sifted)
- 1 cup walnuts, chopped (optional)
Bring butter, cocoa and buttermilk to a rapid boil. Add confectioners’ sugar, mix well and let stand for 5 minutes. Should the frosting be a little lumpy pour through a sieve and press out any sugar that did not blend well. Frost cake while warm and sprinkle nuts on top (optional).
Recipe by cookingwithauntjuju.com