Chocolate Buttermilk Texas Sheet Cake

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In honor of my Daney boy–who’s away in Texas for the summer…we made CAKE!

And the only thing missing from this picture is a big, old, scoop of vanilla ice cream.

Maybe later.

Right now…I just have to eat this piece…like right now…before anyone catches me.

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Cake Ingredients:

1/2 cup buttermilk
2 eggs
2 cups granulated sugar
2 cups *all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
2 tablespoons oil
1 cup water
6 tablespoons of unsweetened cocoa
1 teaspoon vanilla extract

*I actually used whole wheat flour and 1 Tablespoon of Dough Enhancer. Nobody even knew. It was fabulous.

Frosting Ingredients:

1 stick (1/2 cup)  butter
6 tablespoons of milk
4 tablespoons of unsweetened cocoa
1 lb. powdered sugar
1 teaspoon of vanilla extract

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Instructions:

Preheat oven to 350 degrees. Grease a jellyroll pan with butter or non-stick spray. In a measuring cup, measure out 1/2 cup of buttermilk. Add 2 eggs and beat until well blended; set aside. Whisk together in a large bowl, 2 cups sugar, 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.

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Make a well in the center and set aside.

In a medium saucepan, combine the 2 sticks of butter, the 2 tablespoons oil and 1 cup of water and bring to a near boil. Remove pot from the heat and whisk in 6 tablespoons of cocoa, until smooth. Stir in 1 teaspoon of vanilla and add this mixture to the sugar and flour mixture; stir until well blended. Slowly add in the buttermilk and egg mixture and stir well.

Pour the batter into the prepared pan and bake at 350 degrees until the center is set, about 20 to 25 minutes.

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When cake is about 5 minutes from being done, prepare the frosting. Do not do the frosting ahead of time because it will quickly stiffen. Heat the stick of butter and 6 tablespoons of milk in a saucepan just until it comes to a boil. It will need to be very hot. Remove from the heat and whisk in the remaining 4 tablespoons of cocoa. Mixture will thicken. Add in the powdered sugar and vanilla and quickly beat with a wooden spoon until smooth.  If mixture thickens too quickly just warm it on the stove again. Immediately pour the frosting all over the cake. Use a spatula to gently push the frosting out to the edges and to cover the cake evenly. Allow the cake to cool completely before slicing.

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Oh. My. Goodness.

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Chocolate Buttermilk Texas Sheet Cake

 

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: Launi

Ingredients

• Cake
• ½ cup buttermilk
• 2 eggs
• 2 cups granulated sugar
• 2 cups *all purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter
• 2 tablespoons oil
• 1 cup water
• 6 tablespoons of unsweetened cocoa
• 1 teaspoon vanilla extract
• Frosting
• 1 stick (1/2 cup) butter
• 6 tablespoons of milk
• 4 tablespoons of unsweetened cocoa
• 1 lb. powdered sugar
• 1 teaspoon of vanilla extract

Instructions

1. Preheat oven to 350 degrees.
2. Grease a jellyroll pan.
3. In a small bowl, combine buttermilk and eggs and beat until well blended; Set aside.
4. In a large bowl, whisk sugar, flour, baking soda, and salt.
5. Make a well in the center of dry mixture and set aside.
6. In a medium saucepan, combine the butter, oil and water and bring to a near boil.
7. Remove from heat and whisk in cocoa, until smooth.
8. Stir in vanilla.
9. Add cocoa mixture to sugar and flour mixture; stir until well blended and cool.
10. Add in buttermilk and egg and stir well.
11. Pour the batter into the prepared pan.
12. Bake at 350 degrees until the center is set, about 20 to 25 minutes.
13. FROSTING
14. Just before the cake is finished cooking, prepare the frosting. Don't make the frosting too early because it will quickly stiffen.
15. Melt butter and milk in a saucepan just until it comes to a boil.
16. Remove from the heat and whisk in cocoa.
17. Mixture will thicken.
18. Add powdered sugar and vanilla.
19. Stir quickly until smooth.
20. Note: If mixture thickens too quickly just warm it on the stove again.
21. Immediately pour frosting over cake and spread evenly.
22. Allow the cake to cool completely before slicing.

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