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Thursday, April 30, 2015

Texas Sheet Cake






Some dishes are perpetually popular for a reason. This cake brings me right back to the church potlucks and large family gatherings I attended as a child. Moist, chocolatey, with a hint of cinnamon, it's somewhere between cake and a brownie.  A few simple changes will be noted at the bottom if you're serving vegan friends.

Texas Sheet Cake

For the cake:

1 c. water
1/2 c. butter
1/2 c. canola oil
4 T. cocoa powder
2 c. AP flour
2 c. granulated sugar
1 t. vanilla
1 t. baking soda
1 t. cinnamon
2 large eggs
1/2 c. buttermilk

1.  Preheat oven to 350 degrees. Grease and flour a 10 X 15 (half sheet) pan.

2.  In a medium saucepan, mix water, butter, oil, and cocoa powder of medium high heat. Continue stirring until mixture reaches a rapid boil.

3. While the wet ingredients warm, combine flour and sugar in a large bowl. Add wet ingredients after they boil.

4. Stir well to combine. Add vanilla, soda, cinnamon, eggs, and buttermilk. Pour into prepared pan and bake 25 minutes.

For the icing:

1/2 c. butter
4 T. cocoa powder
6 T. milk
1 t. vanilla
3 c. powdered sugar
2/3 c. walnuts, chopped

5. With 10 minutes of baking time, prepare the icing.

6.  In a medium saucepan, mix butter, cocoa powder, and milk. Bring to a rapid boil and allow to boil for 30 seconds.

7.  Remove from heat and add vanilla, powdered sugar, and nuts. Stir well to combine.

8.  Spread over cake as soon as it comes from the oven.

9. Allow to cool before cutting to serve.

*For your vegan friends, replace butter and buttermilk with non-dairy options. For eggs, replace with ground flax seed softened in water per package directions.

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