Texas Sheet Cake:
You need a big pan–like a jelly roll pan. 15×10 or something like that. The cake will be approximately 1 inch thick but long and a lot of it. Preheat oven to 350. If you just have a 9×13, decrease the cooking temp to 325 for 30 – 40 minutes. It’s a dense cake.
- 1 cup of butter, cubed
- 1 cup of coffee (hot or cold)
- 1/4 cup of unsweetened cocoa powder
- Bring those 3 to boil in a saucepan, stirring continuously to avoid burning. Ingredients will boil over medium heat after they are heated through. No need to turn the burner to high.
- Add 2 cups of white sugar and 1/2 tsp vanilla. Stir.
- Put 2 cups of self-rising flour in a mixing bowl. (or 2 cups regular flour, plus 1/2 tsp salt, and 1 tsp baking soda.)
- Add cocoa mixture to the flour a little at a time, blending with electric mixer.
- Add 1/2 buttermilk (or add 1 tsp vinegar to 1/2 cup of milk and let it thicken, then add it)
- Lick spoons and any other chocolate coated implements.
- Pour mixture into pan.
- Lick bowl. No one is looking. Just lick the bowl directly.
- Bake at 350 for 25 – 30 minutes.
This cake is good regardless of what kind of frosting you put on it. If you’ve got some cream cheese, powdered sugar, a little milk and vanilla, butter is always good, beat all of those together, adjust for taste and consistency, then slather it on your cake. Add cocoa powder and/or a bit of coffee to the frosting before slathering if desired. You won’t mess the cake up.