Tuesday, January 26, 2016

Martha'sTexas Sheet Cake

There are lots of recipes for Texas Sheet cake out there, and Pioneer Women's is an all-time favorite, but I didn't have all the ingredients on hand. 

 Imagine me with hardly any butter in the house. 

Of course PW's sheet cake has more butter in it! I had just enough butter for this recipe from Martha, and I had my mind set on making a cake for company coming, so I tried it. They say never to try new recipes for company, but I find most people enjoy it...even when they don't turn out! It's always a good laugh!

It was good. Really good! 
Another difference in the two recipes was the addition of cinnamon, which enhanced the chocolate flavor.  I didn't mix the pecans in the frosting, but sprinkled them on top instead. 

Everyone loved it!

Martha's Texas Sheet Cake

 2 c. flour
2 c. sugar
1 tsp. baking soda 
1 tsp. cinnamon
1/4 tsp. salt
3/4 c. water
1/2 c. butter
1/4 c. cocoa
1/2 c. buttermilk
1 tsp. vanilla
2 eggs

Grease a jelly roll pan and dust with flour. In a mixing bowl, combine the flour, sugar, baking soda, salt and cinnamon. Whisk and set aside. In a sauce pan, add the water,butter, and cocoa. Bring to a boil, remove from heat and add the flour mixture. In a small bowl, beat the eggs, buttermilk and vanilla. Combine all, stirring well and pour into the pan. Bake at 350 for 17 minutes, or until a toothpick comes out clean. While warm, pour on the frosting:


6 Tbs. butter
1/3 c. milk
1/4 c. cocoa
3 c. powdered sugar, sifted
1/4 c. chopped pecans
2 tsp. vanilla

In a sauce pan combine the butter, milk, and cocoa. Bring to a boil. Remove and stir in the powdered sugar, pecans and vanilla. Pour over hot cake.

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