Monday, October 14, 2013

Texas sheet cake

the goods:
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
2 sticks unsalted butter
4 heaping tablespoons cocoa powder
1 and 3/4 sticks unsalted butter
4 heaping tablespoons cocoa powder
6 tablespoons milk
1 teaspoon vanilla extract
1 pound confectioners' sugar
any topping you want: nuts, candy pieces, marshmallow bits, etc.

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, and salt. Stir together and set aside. In a glass measuring cup, combine the buttermilk, eggs, vanilla, and baking soda. Stir together with a fork. In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water into the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture. Stir together lightly to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased rimmed baking sheet and bake for 20 minutes.
While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla, and powdered sugar. Stir together. Immediately after removing the cake from the oven, pour the warm icing over the top. Sprinkle with any topping you like. I had marshmallow bits lying around, so I threw those on... Let cool completely before slicing and serving.

No comments: