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Ingredients
| salted butter: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| unsweetened baking chocolate squares: 2 1oz squares |
| water: 1 cup |
| unbleached all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| ground cinnamon: 1 tsp |
| baking soda: 1 tsp |
| buttermilk: 1/2 cup |
| eggs: 2 (beaten) |
| vanilla extract: 1 tsp |
| salted butter: 1/2 cup |
| unsweetened baking chocolate squares: 2 1oz squares (melted) |
| 2% milk: 6 Tbl |
| powdered sugar: 1 lb |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
Texas Sheet Cake III
Credit: AllRecipes
User rating:
"I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream."
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Prep Time
20 min -
Cook Time
25 min -
Servings
18 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
- In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
- In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
- Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
- To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.