Friday, May 4, 2012

Texas Sheet Cake

Sometimes you just really need some chocolate cake
And you just really need it quick.  Like now.
Then you truly need Texas Sheet Cake.  
I LOVE it. This is a simple, no-frills, I'm just an awesome chocolate cake.  Don't get me wrong, I love a beautiful layered chocolate cake. The layers of cake and frosting, I can appreciate it, and I truly enjoy every bite.  But sometimes? Sometimes I just want a piece of chocolate cake that is as satisfying as it is simple.  
You pour the batter in a jelly roll pan and frost it while it's hot! No need to waste time waiting for this cake to cool.
And if you don't lick that frosting bowl clean, you are CRAZY.
I made this cake recently for my book club.  We always have delicious food and do minimal book discussion.  Our most recent choice was the ever-popular 50 Shades of Grey (I read all 3! yikes).  This cake feeds a crowd, unless you invite me.
Texas Sheet Cake
For the cake:
2 cups flour
2 cups minus a Tablespoon of sugar
1/2 tsp salt
1/2 tsp cinnamon, you can eliminate the cinnamon, but it does add just a little something fun to the flavor
2 sticks butter
1/3 cup cocoa powder
1 cup water
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 tsp baking soda

For the Frosting:
4 cups powdered sugar
1 stick butter
1/4 tsp salt
4 Tablespoons cocoa powder
7 Tablespoons milk
1 tsp vanilla
Preheat oven to 375.  Grease a 15x10 jelly roll pan. Mix the flour, sugar, salt and cinnamon in a large bowl and set aside.  Melt butter in a medium saucepan.  Stir in cocoa powder and water and bring to a boil.  Pour the boiling cocoa mixture over your dry ingredients, mix with a spoon until well blended.
In a separate bowl, whisk together eggs, vanilla, buttermilk and baking soda. Add this to your cocoa mixture, but be careful not to overbeat, just blend together.
Pour batter into the pan and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
You will want to start making your frosting as soon as you remove your cake from the oven.  If you have the desire, you should sift your powdered sugar.  This isn't necessary, but it does help prevent any lumps in your frosting.  Sift the sugar while your cake is baking.
Melt butter in a saucepan over medium heat.  When your butter is just about melted, add the cocoa and milk and bring just to a boil.  As soon as the mixture reaches a boil, remove from heat. Pour this into your bowl with the powdered sugar.  Add the vanilla.  You will want to work quickly as the icing will start to set.  Pour over your cake and let sit till firm.
Once you try this cake, it will become a regular in your baking arsenal.  It's just perfect for you chocolate lovers.  BFF Nikki made a delicious noodle dish for book club, check out her recipe.  Noodles and chocolate cake really go together nicely!