Julia Sea

I’ve only set foot on Texan soil once in my life. I spent a week in Dallas during the 2003 NCA Cheerleading National Championships.

(Uh huh. Take a few minutes. Wrap your head around that one.)

I suppose what I’m saying is that my opinion of Texas was shaped by five days of spankies, glitter, and foam curlers, and that I realize I may not know the Lone Star State all that well. I do, however, know Texas Sheet Cake. I suffer from a horrible sweet tooth. The affliction is genetic, I can trace the roots of my sugar addiction to my grandmother who always had a “sweets drawer” in her kitchen (third one from the right). I firmly believe this recipe has been passed down through the women in my family as a means of coping with our bottomless need for sweets. It’s big, bad, and unapologetically addictive. 

A few things that must be said about this cake

1. I sing Pat Green songs each and every time it’s made.
2. It is as big as Texas. Plan on having an event to bring it to or a friend to pawn it off on, because if you don’t, youmightwill find yourself with a stomachache and an empty sheet tray. For instance, this beauty is being shipped out to my sister today.
3. Just because it’s simple doesn’t mean it isn’t good. Oh! My! Gosh! It’s good.
4. MATH. Boiled frosting=old school. Old School>most any other school. Therefore, boiled frosting>all other frosting.
5. If you’re in the D.C. area Baked & Wired has a bomb Texas Sheet Cake cupcake that they feature from time to time.

Unusual Chocolate Cake (aka: Texas Sheet Cake) by Granny Forrest

For the cake:

• 2 cups sugar
• 2 cups flour
• 1 cup water
• 1 cup butter
• 1/4 cup cocoa
• 1/2 cup buttermilk
• 2 eggs (slightly beaten)
• 1 t. vanilla
• 1 t. baking soda

Directions:

1. Preheat the oven to 400 degrees
2. Sift the sugar and flour and set aside
3. Combine the butter, water, and cocoa in a saucepan and bring to a boil. Pour over the sugar/flour mixture.
4. Combine the buttermilk, eggs, vanilla, and baking soda in a separate bowl and add to the cocoa mixture.
5. Pour into a 15” x 10” pan and bake at 400 for 20-25 minutes.

For the icing:

• 1/2 cup butter
• 1/4 cup cocoa
• 6 T. milk
• 1 lb. powdered sugar
• 1 t. vanilla
• 1 cup chopped pecans (optional)

Directions:

1. Prepare when the cake has 5 minutes left to bake.
2. Combine the butter, cocoa, and milk in a saucepan and bring to a boil. Remove from heat.
3. Add sugar, vanilla, and pecans to the mixture and combine.
4. Spread on cake while cake is still hot.