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Ingredients
| salted butter: 1 cup |
| water: 1 cup |
| unsweetened cocoa powder (sifted): 4 Tbl |
| granulated sugar: 2 cups |
| all-purpose flour (unsifted): 2 cups |
| salt: 1/2 tsp |
| eggs: 2 |
| buttermilk: 1/2 cup |
| distilled vinegar: 1 Tbl |
| vanilla extract: 1 tsp |
| baking soda: 1 tsp |
| salted butter: 1/2 cup |
| unsweetened cocoa powder (sifted): 4 Tbl |
| 2% milk: 6 Tbl |
| powdered sugar: 1 lb |
| vanilla extract: 1 tsp |
| pecans: 1/2 cup (chopped) |
Grandma Stoddard's Texas Sheet Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- For Cake:.
- Grease 10x15x2 pan (jelly roll pan).
- Preheat oven to 375 degrees.
- In a medium saucepan, bring to a boil: butter, water and cocoa. Remove from heat and set aside.
- In a medium mixing bowl, sift together: sugar, flour and salt.
- In a seperate bowl, beat together: eggs, buttermilk (or sour cream), vinegar, vanilla and baking soda.
- Pour both the egg/milk mixture and the warm chocolate mixture into the flour mixture. Stir until well mixed.
- Pour warm batter into greased pan.
- Bake at 375 degrees for 20 minutes.
- While cake is baking, prepare frosting.
- For frosting:.
- Bring to a boil: butter, cocoa and milk.
- Add: powdered sugar, vanilla and nuts.
- Spread on cake immediately after removing cake from oven. Must be hot spread easily.