Buttermilk Frosted Texas Sheet Cake Food

TEXAS SHEET CAKE WITH CHOCOLATE BUTTERMILK FROSTING

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease and flour a 10 x 15-inch rimmed baking sheet ( jelly roll pan ); set aside. In a large mixing bowl, combine flour, granulated sugar, baking soda, and salt; set aside.
• In a medium saucepan, combine butter, cocoa powder, and water. Bring mixture to a boil, stirring constantly. Remove from the heat.
• With an electric mixer on medium speed, beat chocolate mixture into dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan.
• Bake for 22 to 25 minutes or until a wooden pick inserted into center of cake comes out clean.
• Gather the ingredients.
• In a medium saucepan over medium heat, combine butter, unsweetened cocoa powder, and buttermilk. Blend well and bring to a boil, stirring constantly. Remove from heat.
• Sift confectioners' sugar and add to cocoa and buttermilk mixture along with vanilla. Beat until smooth, adding more buttermilk or confectioners' sugar, as needed.
• If desired, stir coarsely chopped pecans into warm frosting.
• Pour warm chocolate frosting over warm cake, spreading evenly. Top frosted cake with chopped pecans, if desired.
• Place cake in pan on a wire rack; cool thoroughly before cutting.

BUTTERMILK FROSTED TEXAS SHEET CAKE

Steps:

• Grease 15x10x1 inch baking pan; set aside.
• combine flour, sugar, baking soda and salt and set aside.
• In a medium saucepan combine butter, cocoa powder and 1 cup water.
• Bring mixture just to boiling, stirring constantly.
• Remove from heat.
• Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
• Add eggs, buttermilk and vanilla.
• Beat for 1 minute (batter will be thin).
• Pour batter into the prepared pan.
• Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
• Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
• Place cake in pan on a wire rack; cool thoroughly before cutting.
• Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
• Bring to boiling.
• Remove from heat.
• Add sifted powdered sugar and vanilla.
• Beat until smooth.
• If desired, stir in 3/4 cup coarsely chopped pecans.

FROSTED TEXAS SHEET CAKE

Steps:

• Mix in large bowl and set aside the two cups of flour and two cups of sugar.
• In saucepan, bring 1 stick of margarine, four tablespoons of cocoa, and 1 cup of water to a boil.
• Pour boiled mixture over dry ingredients and mix well.
• Add 1/2 cup buttermilk (this is what moistens the cake!),1 teaspoons baking soda, 2 eggs, 1 teaspoon vanilla, and 2 teaspoons cinnamon. Mix well.
• After mixed, pour into 9 1/2 x 13 1/2 baking pan. Bake 25 minutes @ 400 degrees. As cake comes from oven, pour icing mixture over the top - DO THIS WHILE THE CAKE IS HOT HOT HOT!
• Make The Icing!
• Boil 4 tablespoons cocoa, 1 stick (1 cup)margarine, and 6 tablespoons of milk together for 1 minute. Add to powdered sugar and vanilla. Blend/stir until the lumps are gone, and pour over HOT cake. Let sit for 30 minutes until cool.
• This cake freezes beautifully!

ORIGINAL TEXAS SHEET CAKE WITH BUTTERMILK

Steps:

• Preheat the oven to 350° and have ready a greased jelly roll pan (10 1/2″ x 15 1/2″) lined with parchment paper to fit. If you do not have a jelly roll pan, use greased 9"x13" casserole dish, and see notes below.
• In a large mixing bowl, whisk together flour, sugar, baking soda, and salt. Set aside until ready to use.
• Add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Once the mixture reaches a boil, whisk for 30 seconds and pour over the flour mixture. Stir until evenly mixed.
• In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine.
• Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked. Start on the icing as soon as the cake comes out of the oven.
• While the cake is baking, toast the pecans (if using). Add the pecan halves to a dry pan over medium-low heat and cook for 3-4 minutes, stirring occasionally. Remove from the heat as soon as the pecans become fragrant. Do not allow to burn. Set aside until ready to use.
• Once the cake is out of the oven, add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Allow butter to melt, then stir in the powdered sugar, until smooth and add the vanilla. If using pecans, add about 2/3 of them now.
• Pour the icing over the warm cake and spread to the edges. Sprinkle the remaining pecans evenly over the top, if using. Set aside and allow the icing to set. Serve and enjoy.

WHITE TEXAS BUTTERMILK SHEET CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 17" x 11" baking sheet.
• In a bowl mix together the flour and sugar.
• In a saucepan, combine 1/2 cup butter, oil and water; bring to a boil, then pour over flour mixture; beat thoroughly.
• Beat in eggs, vanilla, cinnamon, baking soda and buttermilk.
• Pour into prepared baking pan.
• Bake for about 20 minutes or until cake tests done.
• For frosting;: Cream together 1/2 cup butter, 1 tsp vanilla and the cream cheese; beat in icing sugar, adding more, if necessary to reach the desired consistency.
• Beat until light and fluffy.
• Spread over warm cake.

TEXAS SHEET CAKE

Steps:

• Preheat oven to 375.
• Grease a 15x10x1 (I use a 13x9x2) baking pan and set aside.
• In a medium saucepan combine butter, water, and cocoa powder. Bring to a boil, stirring constantly. Remove from heat.
• In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon. Add eggs, buttermilk, and vanilla. Beat with electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended.
• Pour batter into prepared pan. Bake in a 375 oven 20 minutes or until cake springs back when lightly touched. Adjust cooking time for 13x9x2 pan.
• Immediately pour hot chocolate frosting over warm cake; spread evenly. Completely cool cake in pan on wire rack. Cut into squares.
• Chocolate Frosting directions:.
• In a medium saucepan stir together butter, cocoa powder and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts in desired.

TEXAS SHEET CAKE

Steps:

• Batter:.
• Put margarine (or butter), water and cocoa in a large pan and bring to a boil.
• Remove from heat and add the rest of the batter ingredients.
• Mix with electric mixer until smooth.
• Pour into an 11 x 16 x 1.5-inch jelly roll pan.
• Bake at 350° for 20 minutes.
• Frosting:.
• Bring margarine (or butter), cocoa, and milk to a boil.
• Remove from heat and stir in confectioners' sugar and nuts.
• Add vanilla.
• Pour on cake as soon as it comes out of the oven.