Ingredients: |
Ingredients: • 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup butter or margarine
• 1/3 cup unsweetened cocoa powder
• 2 eggs
• 1/2 cup buttermilk
• 1 1/2 teaspoons vanilla
Chocolate-Buttermilk Frosting:
In a medium saucepan combine
1/4 cup butter or margarine,
3 tablespoons unsweetened cocoa powder, and
3 tablespoons buttermilk.
Bring to boiling. Remove from heat. Add 2 1/4 cups sifted powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1 cup coarsely chopped pecans.
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Directions: |
Directions:Chocolate-Buttermilk Frosting (recipe follows) Grease a 13X9X2-inch baking pan; set aside. Combine flour, sugar, baking soda, and salt; 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 400° oven about 25 minutes for the 15X10-inch pan or 35 minutes for the 13X9-inch pan or until a 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. |
This recipe for Texas Sheet Cake is from