TEXAS SHEET CAKE
I think I’ve seen this cake at every potluck I’ve ever been to. But I never knew the name of it or had the recipe until I got married.
This happens to be my husband’s favorite cake. It’s yummy and moist with a fudge-like icing that is cooked on the stove. You mix the chopped nuts right in with the powdered sugar and vanilla. Then pour it over the cake while it’s still warm.
Ummm… so good!
Of course the recipe calls for 3 cubes butter, so how could it not be good! Paula Deen would be proud!
And, if you had 1 tsp. cinnamon to the cake batter, it becomes Mexican Chocolate Cake. Another yummy treat for another day.
- 2 c. sugar
- 2 c. flour
- 1/2 tsp. salt
- 2 cubes butter
- 1 c. water
- 4 TB. cocoa
- 1/2 c. sour cream or buttermilk
- 2 eggs
- 1 tsp. baking soda
- 1/2 c. milk or buttermilk
- 1 cube butter
- 4 TB. cocoa
- 1 c. chopped nuts
- 1 lb. box of powdered sugar (equal to about 3-1/2 cups)
- 1 tsp. vanilla
- Add to a large bowl, the sugar, flour, and salt.
- In a saucepan, bring to boil 2 cubes butter, 1 c. water, and 4 TB. cocoa. Remove immediately from heat. Add to dry ingredients.
- Add 1/2 c. sour cream or buttermilk, 2 eggs, and 1 tsp. baking soda. Blend thoroughly.
- Pour batter into sheet pan. (Batter will be thin.) Bake at 375° for 20-25 minutes. Test with a toothpick for done-ness.
- Frost cake while still warm.
- In a saucepan, bring to boil 1/2 c. milk or buttermilk, 1 cube butter, and 4 TB. cocoa. Remove from heat and add 1 box powdered sugar, chopped nuts, and 1 tsp. vanilla.