Two years ago I posted this recipe on FB. Since then it has appeared on family birthday tables at least a dozen times, and soon I'll be making it for an 18-year-old I know. It's as easy, fast, and yummy now as it was then. You can literally bang this out in an hour start to finish. Consider making one for Valentine's Day - they will taste the love.
fastest, easiest, yummiest chocolate cake ever: Texas Sheet Cake
I
stumbled across a truly wonderful recipe and wanted to share it with
you special people. OK, here's the scene: it's your turn to bring the
cake for a party. You have to leave in an hour. You want something
yummy and chocolaty, with a minimum of bowls to wash.
You may look at the recipe below and think (as I did), "This looks weird; not enough cocoa. It won't work." Give it a try anyway sometime, gobble it greedily as we did, and then pass it on to YOUR favorite bakers.
* * * * *
Texas Sheet Cake (chocolate-buttermilk sheet cake)
slightly adapted from the Better Homes & Gardens 2003 Cookbook
Preheat oven to 350 degrees.
2 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter
1/3 cup cocoa powder - it doesn't look like enough, but it is.
1 cup water
2 eggs
1/2 cup buttermilk or sour milk (1/2 c. milk + 1-1/2 tsp. lemon juice or vinegar, left to stand for 5 min.)
1-1/2 tsp. vanilla
1 recipe Quick Chocolate Frosting (below)
1. Grease a 13x9x2 baking pan & set aside. In a large bowl, stir together flour, sugar, baking soda, and salt; set aside. (Using a 15x10x1 jelly roll pan is fine too; more like brownies).
2. In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture and beat with an electric mixture on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be quite thin). Pour batter into the prepared pan.
3. Bake 35 min (or only 25 min for the 15x10x1 pan) until a toothpick comes out clean.
4. Pour warm frosting (below) over the warm cake - no need to wait or poke holes in the cake - and spread evenly. Leave cake to cool in the pan on a wire rack; cool thoroughly.
Quick Chocolate Frosting
As soon as the cake comes out, make the frosting: In a medium saucepan combine 1/4 cup butter, 3 Tbsp. cocoa powder, and 3 Tbsp. buttermilk or sour milk. Bring to boiling; remove from heat. Add 2-1/4 cups powdered sugar and 1/2 tsp. vanilla. Beat with a spoon or spatula until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. We always skip the nuts and it tastes just as good.
You may look at the recipe below and think (as I did), "This looks weird; not enough cocoa. It won't work." Give it a try anyway sometime, gobble it greedily as we did, and then pass it on to YOUR favorite bakers.
* * * * *
Texas Sheet Cake (chocolate-buttermilk sheet cake)
slightly adapted from the Better Homes & Gardens 2003 Cookbook
Preheat oven to 350 degrees.
2 cups flour
2 cups sugar
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter
1/3 cup cocoa powder - it doesn't look like enough, but it is.
1 cup water
2 eggs
1/2 cup buttermilk or sour milk (1/2 c. milk + 1-1/2 tsp. lemon juice or vinegar, left to stand for 5 min.)
1-1/2 tsp. vanilla
1 recipe Quick Chocolate Frosting (below)
1. Grease a 13x9x2 baking pan & set aside. In a large bowl, stir together flour, sugar, baking soda, and salt; set aside. (Using a 15x10x1 jelly roll pan is fine too; more like brownies).
2. In a medium saucepan combine butter, cocoa powder, and water. Bring mixture just to boiling, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture and beat with an electric mixture on medium to high speed until thoroughly combined. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be quite thin). Pour batter into the prepared pan.
3. Bake 35 min (or only 25 min for the 15x10x1 pan) until a toothpick comes out clean.
4. Pour warm frosting (below) over the warm cake - no need to wait or poke holes in the cake - and spread evenly. Leave cake to cool in the pan on a wire rack; cool thoroughly.
Quick Chocolate Frosting
As soon as the cake comes out, make the frosting: In a medium saucepan combine 1/4 cup butter, 3 Tbsp. cocoa powder, and 3 Tbsp. buttermilk or sour milk. Bring to boiling; remove from heat. Add 2-1/4 cups powdered sugar and 1/2 tsp. vanilla. Beat with a spoon or spatula until smooth. If desired, stir in 3/4 cup coarsely chopped pecans. We always skip the nuts and it tastes just as good.
2 comments:
Looks like a big tray of chocolate-cake/brownies. What's the texture like?
If 1=cake and 10=brownies, it's a 4, but depends on the pan. If baked in a 13x9, definitely a cake. In a jelly roll pan it'll come across as a slightly lighter-textured brownie.
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