Texas Sheet Cake

Okay, so do you remember how months ago, I asked if I should post the Fauxtisserie Chicken or Texas Sheet Cake? Heck, most of you probably weren’t even around back then! Anyway, today’s your day; I’ve had this baby sitting on my computer for months now. Now…I have a little secret for y’all. I’m doing the South Beach Diet. Don’t worry, I have no intention of posting anything less than extraordinarily delicious–in fact, I may go in the opposite direction. I find that when I’m dieting, I think a lot about food; the last time I dieted hard-core was when I started this whole obsession with cooking, so have no fear. And sweets are the forbidden fruit, so you may be seeing a lot of those in the very near future!

In my home growing up, Texas Sheet Cake was the “Oh, crap, I have a baby shower/birthday party/church function to attend and I’m supposed to bring a dessert” default. Which is ironic because none of us are from Texas. But it’s a good thing the cake is so dang good–it definitely compensates for the fact that someone’s special day was forgotten. There are other chocolate sheet cake recipes out there, but the one absolutely ESSENTIAL addition to this recipe is the cinnamon–don’t even think about leaving it out. Chocolate and cinnamon, you ask? Just do it. You won’t be sorry. Well, your hips might be–and when I say “your” hips, I mean it–I just had a snack of celery sticks and lowfat cheese. It was not Texas Sheet Cake no matter HOW hard I closed my eyes.

Texas Sheet Cake

½ c. real butter
½ c. shortening
2 1-oz. squares unsweetened baking chocolate
½ c. buttermilk
2 eggs, beaten
2 c. sugar
1 c. water
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla

FROSTING:
6 Tbsp. milk
1 tsp. vanilla
½ c. butter
2 1-oz. squares baking chocolate
1 lb. powdered sugar
½ c. chopped pecans or walnuts (optional)

1. Preheat oven to 350 degrees. Grease a 11 x 17 jelly roll pan (you can also use a 9×13 pan, but you may die of sugar shock–there’s something to be said for spreading the love in this recipe).

2. Combine ½ c. butter, ½ c. shortening, 2 oz. chocolate, and water in a small saucepan. Heat until chocolate is melted.

3. In a separate small bowl, combine flour and baking soda. Set aside.

4. In a large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make frosting.

FROSTING:

Combine milk, chocolate, and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge. Remove from heat and add powdered sugar and vanilla and beat until smooth. If desired, add 1 c. nuts (optional, preferably chopped walnuts or pecans). While icing is still warm, pour over cake.

Texas Sheet Cake

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Ingredients: