I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Wednesday, July 18, 2012

Texas Sheet Cake

I love that I don't have to wait for the cake to cool before frosting with this recipe.   If you are craving chocolate, or want a dessert that will go a long way, this is the perfect recipe.

(serves 24)

Cake Ingredients:
*2 cups all-purpose flour
*2 cups granulated sugar
*1 teaspoon baking soda
*1 tablespoon instant coffee
*1/2 cup butter
*1/4 cup + 2 tablespoons unsweetened cocoa
*1 cup water
*1 1/2 teaspoons pure vanilla extract
*1/2 cup buttermilk
*2 eggs

Frosting Ingredients:
*1/2 cup butter
*2 ounces (2 squares) unsweetened chocolate, shaved
*1 1/2 teaspoons instant coffee
*6 tablespoon buttermilk
*1 (16 ounce) bag powdered sugar
*1 teaspoon pure vanilla extract
*1 cup chopped walnuts (or pecans)

Cake Directions:
~Preheat oven to 375 degrees.
~Grease & flour a 15 1/2 x 10 1/2 x 1 inch pan.
~Sift flour, sugar & baking soda together.
~Melt butter, cocoa, instant coffee & water in a small saucepan over low heat, stirring occasionally.
~Bring mixture to boil and remove from heat.
~Pour over dry ingredients.
~Mix well.
~Stir in vanilla, buttermilk & eggs.
~Pour into prepared pan.
~Bake for 20-25 minutes.

Frosting Directions:
~Start frosting while cake in baking (I usually start after it's been baking for about 10 minutes).
~Melt, butter, unsweetened chocolate, instant coffee & buttermilk in a medium saucepan.
~Bring mixture to a boil.
~Allow to boil for 1 minute.
~Remove from heat.
~Add powdered sugar, vanilla & nuts.
~Stir until well incorporated.
~Pour over hot cake and cool completely before serving.

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