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
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.
Frosting:
- 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)
- 1 tsp. vanilla (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
You were so right about the similarities of the recipe, Aunt Juju. It’s so great that your recipe is 35 years old- tried and tested time & again. No wonder Ree uses this too! )
There are many recipes that have been around a long time and this cake is a definite keeper. Through the years people add their own twist. This recipe I posted a couple of years ago and I certainly need to make it again for a better picture – 🙂