Thursday, September 9, 2010

Texas Sheet Cake

Continuing with the American dishes. A couple of weeks ago my hubby had his birthday and for that I decided to try this recipe I got from a dear friend in the States. I could not miss out on an opportunity to make this cake as it contained both chocolate and cinnamon together (both of which I adore!)  and I was pretty sure that the buttermilk would do only good things for this cake.

I was not disappointed. This cake was delicious! Wonderful! The frosting could've been a bit firmer but I was pretty sure it stayed so runny because I didn't get the American measurement of it, or maybe I should have let it set a little while longer. Which I was not able to do because this cake smelled so divine! It also could be that it's supposed to be fairly runny? I don't know. Anyway, it did not bother me one bit and I'm sure to make this cake again some time. Which unfortunately won't be very soon, as I've decided to buck up and take a closer look at what I eat and exercise more. The summer really messed up my eating routines... My only chance is to make it and take it - not being the only one eating it besides my husband - and hopefully there will an opportunity like that in the near future.

I'll give you the recipe as I was given it plus giving the Celsius grades. With the amount of powdered sugar I'd just add it as you go until you think the consistency is right.

Chocolate Sheet Cake or Texas Sheet Cake

1 c. buttermilk
1 tsp. baking soda
1 tsp. vanilla extract
1 tsp. cinnamon
1/4 tsp. salt
2 eggs
2 c. granulated sugar
2 c. flour
1/2 c. butter
1/3 c. vegetable oil
4 tbl. cocoa powder
1 c. water

Preheat oven to 375 F / 190 C degrees. In a large bowl, combine first six ingredients. In another bowl, combine sugar and flour. Bring butter, oil, cocoa, and water to a boil on the stove. Pour over flour mixture and mix well. Add chocolate mixture to the buttermilk/egg mixture. Pour into a greased sheet pan or jelly roll pan and bake for 25 minutes. Frost while warm.

Chocolate Frosting

1/2 c. butter
6 T. milk
3 T. cocoa powder
1/4 tsp. salt
1 bag powdered sugar

On the stovetop, combine butter, milk, cocoa, and salt until the butter is melted. Do not boil. Pour into a large bowl and add powdered sugar, until it is to the desired consistency. Should be spreadable. Frost the yummy warm cake, and don't forget to lick the beaters. Enjoy!!


  1. Your Heart of Chocolate blog is fantastic, Eeva-Maija! You are amazingly talented! Love you!

  2. Thank you so much Jan! I love you and miss you!


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