Week 7 - Texas Sheet Cake

I grew up having lots of Texas sheet cake and always liked it but never remember thinking I had to have it. Right before we moved away from Texas to Connecticut my mom's friend Linda T. brought this Texas sheet cake to a get together. I could not keep away from it. I probably ate 4 squares of it. I immediately asked for the recipe and wrote it down. I stuck it in my binder. I moved. I forgot all about it. I found it a while ago and realized I could not actually make Texas sheet cake as I did not own a jelly roll pan.

But, now I own 4 of them. I also found powdered buttermilk at the store so I have buttermilk whenever I want (like for this recipe) although both my Mom and my sister said they just add vinegar to milk -- I guess I missed learning that substitution.

It did not disappoint. It was delicious. The frosting especially. I had to lick the spoon and bowl.

In a saucepan bring to a boil
1. 1 cup water
2. 1/4 cup cocoa
3. 2 sticks margarine (I used butter as sticks of margarine are tricky to find here in the greater NYC area -- I can get them at Stop N Shop, but not costco, trader joe's, or stew leonards which are the 3 stores I shopped at this week).

Remove from heat and add
1. 2 cups sugar
2. 2 cups flour

Stir well, then add
1. 1/2 cup buttermilk
2. 1/2 tsp cinnamon
3. 1 tsp vanilla
4. 1 tsp baking soda

Pour into a jelly roll pan (I sprayed mine with Pam although I don't know if it is necessary) and bake at 350 for 20 minutes.

While it is baking make the frosting.
Boil together
1. 1/4 cup cocoa
2. 1/4 cup plus 2 Tbs buttermilk
3. 1 stick margarine (again, I used butter)
4. 1 tsp vanilla

Remove from heat (it looks really creamy and like you want to taste it, so I did and it is awful at this point -- only bitter chocolate!!!)

Now stir in 1 pound of powdered sugar and 1 cup of nuts if you so desire.

When the cake is done, let it stand 5 minutes then pour the frosting on top. Don't forget to leave some in the bowl because now it tastes really good!