Texas Sheet Cake III
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.
Texas Sheet Cake III
Ingredients
- 1/2 cup butter
- 1/2 cup shortening
- 2 (1 ounce) squares unsweetened chocolate
- 1 cup water
- 2 cups unbleached all-purpose flour
- 2 cups white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 2 (1 ounce) squares unsweetened chocolate, melted
- 6 tablespoons milk
- 1 pound confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9×13 inch cake pan.
2 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.
3 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.
4 Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
5 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.
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