Hoo-doggie. This is a good one. Texas sheet cake that is as big as Dallas (except smaller than it could've been because we didn't have a jelly roll pan). Rich chocolate cake smothered in richer chocolate frosting. Texas sheet cake is always a crowd-pleaser. And it definitely makes enough to feed a crowd.
Our recipe is adapted (barely) from an old Cooking Light. Which makes it, perhaps, not as dense and insanely decadent as it could be, but keeps the fat to reasonable levels. And it still tastes fantastically good.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk (or regular milk)
1 teaspoon vanilla
2 large eggs
6 Tablespoons butter
1/3 cup milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla
Preheat oven to 375 degrees. Grease a jelly-roll pan or 13-x9 inch baking pan. Combine 2 cups flour, sugar, baking soda, cinnamon and salt in a large bowl.
Combine water, 1/2 cup butter and 1/4 cup cocoa powder in a small saucepan. Bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add milk, vanilla and eggs. Beat well.
Pour batter into cake pan. If using a jelly roll pan, bake for approximately 17 minutes. If using a 13x9 inch pan, bake for 22 to 23 minutes or until toothpick inserted in center comes out clean.
Prepare icing by combining butter, milk and cocoa in same saucepan you used for melting the cake chocolate. Bring to a boil, stirring constantly. Remove from heat and pour in powdered sugar and vanilla. Spread over cooled cake.
Would also be amazing with the slightly more complicated but even more chocolatey Fudge Frosting.
For a printable version of this recipe, click here.