Thursday, January 28, 2016

The BEST Chocolate (Texas) Sheet Cake

Whoever first made this cake is pure genius! Rich, chocolate, gooey, delicious CAKE! The BEST, most moist cake I've ever eaten. It will have anyone you serve it to asking for more, and is one of those cakes you'll make time and time again ... it's that good.



For the cake:
2 cups flour
2 cups sugar
1/4 tsp salt
4 tbls (heaping) cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 whole beaten eggs
1 tsp baking soda
1 tsp vanilla

For the frosting:
1/2 cup finely chopped pecans
1-3/4 stick butter
4 tbls (heaping) cocoa
6 tbls milk
1 tsp vnilla
2 cups (scant) powdered sugar

Note: the recipe makes a 18 x 13-inch sheet cake pan, but you can use a 9 x 13-inch pan and  increase baking time  to 30 minutes.

Preheat oven to 350 degrees. In a mixing bowl, combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes (or 30 minutes for 9 x 13-inch pan).

While cake is baking, make the frosting. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and enjoy this delicious chocolate decadence you just baked.

Also seen on Meal Plan Monday


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