Sunday, August 14, 2011

Three Sticks of Butter Can't Be Wrong Cake

Otherwise known as Texas Sheet Cake, this recipe comes from The Pioneer Woman, and it does not disappoint.  It's simple to make, delicious to eat, and this is all that's left!











For the record, I did share.

Texas Sheet Cake (adapted from The Pioneer Woman)

For the Cake
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 stick unsalted butter
4 heaping tablespoons cocoa powder
1 cup boiling water
1/2 cup buttermilk (or 1 1/2 teaspoons vinegar and enough milk to make 1/2 cup)
2 eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla extract

For the Frosting
1 3/4 sticks unsalted butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla
1/2 - 1 pound confectioners sugar

Preheat the oven to 350.  Grease a 13 x 8 inch sheet pan.

In a large bowl, whisk together the flour, sugar, and salt.

In a small saucepan, melt the butter.  Add the cocoa powder, and whisk to combine.  Whisk in the boiling water.

Add the beaten eggs, vanilla, and baking soda to the "buttermilk" mixture.

Pour the chocolate mixture into the flour mixtures.  Stir a bit.  Stir in the egg mixture.  Continue to stir until well combined.

Pour the cake batter into the prepared sheet pan.  Bake at 350 for 20 minutes.

Meanwhile, make the frosting.  Melt the butter in a small saucepan.  Add the cocoa powder, and whisk to combine.  Whisk in the milk and vanilla.  Add in enough confectioners sugar to get a frosting that is about athe consistency of pancake batter. 

Remove the cake from the oven.  Pour the frosting over the warm cake.  Allow to set up for about 15 minutes. Best enjoyed with a large crowd!


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