Buttermilk Frosted Texas Sheet Cake
Ready In: 40 mins
Serves: 24
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup butter
- 1⁄3 cup unsweetened cocoa powder
- 2 eggs
- 1⁄2 cup buttermilk
- 1 1⁄2 teaspoons vanilla
chocolate-buttermilk frosting
- 1⁄4 cup butter
- 3 tablespoons unsweetened cocoa
- 3 tablespoons buttermilk
- 2 1⁄4 cups sifted powdered sugar
- 1⁄2 teaspoon vanilla
Directions
- Grease 15x10x1 inch baking pan; set aside.
- combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs, buttermilk and vanilla.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.
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