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| Cake before icing set |
Welcome to the best texas sheet cake. I found this post through Pinterest and decided to try it because her pictures just looked so yummy! Upon reading the post and further investigation I realized that this cake recipe is the same that has become quite famous by The Pioneer Woman, and is a recipe that has been around for a VERY long time!
Now, I know you are probably looking at my picture and thinking, "really?"
I am planning on having a lot of fun with the "Pin-tastic" posts on this blog. I fully expect some attempts at a Pinterest project to be utter failures, some to be completely awesome, and some to be middle of the road, take it or leave it, eh? kind of projects.
Where does this cake fall? I would say middle of the road, but NOT because of taste, and probably because this is my first time making it.
The taste is amazing and I can totally see why it's been around for ages. The problem I had was with the icing not hardening the way it seemed like it was supposed to. A very thin, top layer did harden a teeny bit, but whenever I cut into it, the icing was still runny. I didn't try putting it in the fridge since it was so big I didn't have room in my fridge to do that. So maybe that would have helped, I don't know.
Regardless, it did prove to be the best texas sheet cake ever, in spite of my inadequate skill.
Enough talk.
More bake.
First, in a large mixing bowl, combine flour, sugar, and salt.
Sometimes if I just want to whisk something real quick I grab my Kitchen Aid whisk from where I keep it in my Kitchen Aid bowl, locked into my Kitchen Aid mixer on the counter. So much quicker than just opening the drawer that is literally right in front of me and pulling out my hand whisk. Ain't nobody got time for that!
Next, melt butter in a saucepan and add the cocoa. Stir together.
Boil 1 cup of water.
Add the boiling water to the melted butter and cocoa.
Allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture. Be careful you don't step on the baby going from the stove to the countertop. Very important business going on in that tupperware cupboard!
Stir lightly to cool.
In a measuring cup, pour buttermilk, and add beaten eggs, baking soda, and vanilla.
If you are like me, you NEVER have buttermilk when a recipe calls for it.
Here is a good substitute:
Put 1/2 Tablespoon of white vinegar (or lemon juice) into a liquid measuring cup.
Add enough regular milk to bring it up to the 1/2 cup line.
Let stand for 5 minutes, then use in recipe.
Next we need to beat some eggs. After using the last two eggs from the carton, set the carton aside to use in a future home school activity. That is, if you use the last two eggs. And if you home school.
Beat the eggs.
Pour the beaten eggs into the buttermilk.
Add the baking soda.
Add the vanilla. Raise your hand if you always put just a tad more vanilla in then you're supposed to. I do every time. It smells so good, I just can't help myself!
Pour the buttermilk mixture into the butter/chocolate mixture.
Stir until it is well blended.
Pour into a 13" by 18" sheet cake pan and bake at 350* for 20 minutes.
Let's take a few seconds to look at this next picture and revel in the smooth-ness of it. Because this is as good as this cake is ever going to look (due, I believe, to my amazing baking skills.)
While the cake is baking, make the icing.
If ruining the cake adding delicious nuts, chop them up finely.
Melt butter in a saucepan.
Add the cocoa.
Stir, stir, stir.... then turn off heat.
Add the milk.
Add the vanilla......then add a little more. ;)
Add the powdered sugar.
Stir together.
Here is where you would add the nuts and then stir together.
Pour over the warm cake. Apparently I did not heat the chocolate long enough to get rid of the lumps.
Clearly.
But had I done that, it would have been perfect! So go ahead and make your own delicious sheet cake, and don't do what I did!
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