Sunday, March 25, 2012

Texas Sheet Cake

This one is downright dangerous. 

I'm not usually seduced by sweets, but this is one of those cakes that you bake and then have to keep coming back to the pan to trim the edges and make sure they're straight, and then suddenly 1/3 of the pan is gone.  I got this recipe from my mother-in-law.  Maybe if the weather cools off, I can console myself by baking one of these babies...

Texas Sheet Cake
2 c. sugar
2 c. flour
½ c. buttermilk
1 tsp. baking soda
2 eggs
½ tsp. salt
1 tsp. vanilla
2 sticks butter or margarine
4 tbsp. cocoa
1 c. hot water

Melt margarine, add cocoa and hot water. Bring to a rapid boil.  Pour over dry ingredients.  Add buttermilk, eggs and vanilla.  Bake in a large, greased jellyroll pan for 15-20 minutes at 350°F.   (The Pampered Chef Stoneware Jelly Roll Pan is PERFECT for this - BTW, I think Pampered Chef should start sending some product my way for all these plugs...just sayin'.)  For the frosting, bring first 3 ingredients below to a boil; after about 30 seconds, remove from hear and stir in chocolate chips.

1 stick oleo (butter, margarine)
1-1/2 c. white sugar
½ c. milk
½ c. chocolate chips (use more)

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