Texas Sheet Cake
You’re not even going to believe what today is.
C’mon, friends, give me something, anything…
Okay, okay, I’ll tell you.
In just a minute, I want just one more bite of cake first.
It’s my 6-month blogiverary! Woohoo! Break out the sparkling apple cider! I love that stuff, by the way. I could drink it by the bottle. And I have, for that matter, on more than one occasion. Yum.
Anyways, I really can’t believe I’m still at this six months after starting a blog, and still liking it. I do love food and trying out new recipes and it’s been a blast to share my experiences and with you.
But I have a little secret.
I’ve always hated writing. I mean, hated it.
I’ve had to enlist help in just about anything I’ve ever written because I’ve always been awful at it and I’ll procrastinate until the last moment because I have nothing to say and don’t know how to say it even if I do. Yuck. Yuck. Yuck. But now, now I do it for fun. Because I enjoy it. I’m guessing because it involves food and no one’s grading me and my ministry’s reputation doesn’t depend on it. But still, I’m shocked that this is what I choose to do in my spare time. My very, very precious time while both my kiddos nap. I’m sure any mom with young ones knows what I mean. This is so crazy to me.
I do like the irony in it. Makes me smile.
And I wanted to celebrate this day with cake. My favorite cake. What I always ask for whenever my mom or Aunt Karen are making dessert. Because it’s the moistest, most awesome cake in the world.
I have to admit that I’ve tried a few different recipes of it over the past couple months because I didn’t have theirs and I thought all Texas Sheet Cake recipes were pretty much the same. I was wrong. So very, very wrong. I won’t name names or point fingers, but there are people out there eating second-rate cake and that makes me sad.
But you don’t have to.
My blogiversary gift to you: the best recipe for Texas Sheet Cake.
And thanks for reading. You make my day.
Texas Sheet Cake
Recipe from an old cookbook of Mom's
- Prep Time: 20 minutes.
- Cook Time: 20 minutes.
- Ready in 40 Minutes.
- Makes: 15 Servings
- 2 cups flour
- 2 cups white granulated sugar
- 1 teaspoon salt
- 3 sticks butter, divided
- 8 tablespoons cocoa, divided
- 1 cup water
- 3 eggs
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 1 teaspoon plus 1 tablespoon vanilla, divided
- 1 box powdered sugar
- 1 cup chopped pecans
- 6 tablespoons milk
- Preheat oven to 375 degrees.
- Spray bottom only of half sheet pan with cooking spray. Set aside.
- In a large bowl, sift together flour, granulated sugar and salt.
- In a medium saucepan, bring 2 sticks butter, 4 tablespoons cocoa and water to a boil. Remove from heat.
- In a small bowl, beat together eggs, baking soda, buttermilk and 1 teaspoon vanilla.
- Now add the butter mixture and the buttermilk mixture to the flour mixture. Mix well.
- Pour into the prepared pan and bake for 20-25 minutes.
- About 5-10 minutes before the cake is done, make the frosting. In a medium saucepan over medium heat, combine 1 stick butter, 4 tablespoons cocoa and milk until cocoa is well incorporated and the butter is melted.
- Remove from heat and add powdered sugar, vanilla and pecans. Stir to combine.
- As soon as you take the cake out of the oven, pour frosting right over warm cake and spread to cover.
- Let cool and serve at room temperature.