My husband’s birthday is this week so I will be making his favorite birthday cake, Texas Sheet Cake. This is a recipe is a family favorite; we first had it from my brother-in-law’s mother, Leah Houtz. She always brought this to our family dinners. My Sister-in-law, Colleen MaWhinney, makes this a lot too. Family food traditions have to start somewhere, hope your family loves this so much it becomes a tradition for you.
Texas Sheet Cake
1 3/4 Cups All-Purpose Flour 2 Cups Sugar ½ Cup Buttermilk 2 Eggs, beaten 1 teaspoon vanilla 1 Cup Milk 1 Cup Butter 6 Tablespoons Cocoa 1 teaspoon Baking Soda 1 Tablespoon Apple Cider Vinegar
1/4 Cup butter 4 Tablespoon Cocoa 7 Tablespoon Buttermilk 1 teaspoon Vanilla 2 Cups Powdered Sugar, approx. Chopped Walnuts, if desired
Cake: Combine the flour and sugar into a mixing bowl and set aside. In a saucepan combine butter, and cocoa. When the butter is melted, remove from heat. Set aside to cool a bit. Combine the vinegar and the soda, it will float up. Combine all the ingredients to the flour and sugar and mix until combined. Pour into a greased and floured cookie sheet pan (11x14x2). Bake in a pre-heated 350 degree oven for 20-25 minutes.
Icing/frosting: In the sauce pan you used before melt the butter and add cocoa. In a small mixing bowl combine the other icing ingredients and blend until smooth and spreading consistency. You made need more or less powdered sugar.
You can frost the cake while it is warm and the frosting will melt into the cake and make it moister. Or you can frost when the cake is cool. You can half this recipe and bake in a 13×9 pan.
To make Gluten Free use Gluten Free Flour and add 1 teaspoon Xanthium Gum. Only add if you Gluten Free Flour does not have it in already.