Texas Sheet Cake
Servings: 30 servings
Calories: 261kcal
Ingredients
- 2 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 cup butter unsalted
- 1 cup boiling water
- 5 TBSP cocoa powder
- 1/2 cup milk actually a 2 teaspoons less than 1/2 cup, because you're adding the vinegar to it to make it sour
- 2 tsp vinegar
- 2 eggs
- 1 tsp baking soda
Icing
- 1 3/4 sticks butter 14 TABLESPOONS
- 1/2 tsp salt if using unsalted butter
- 5 TBSP cocoa powder
- 6 TBSP milk
- 1 tsp vanilla
- 4 cups powdered sugar
Instructions
cake instructions
- preheat oven to 350˚
- stir the flour, sugar, and salt together, set aside
- melt butter over medium heat, whisk in boiling water and cocoa, bring to a quick boil, just 30 seconds or so
- pour the butter mixture over the flour, stir to combine, set aside to cool a little
- meanwhile measure the milk out, add the vinegar, let it sour
- lightly beat the eggs
- mix the eggs, sour milk, vanilla, and baking soda together
- pour into the flour butter mix, stir to combine
- pour in an ungreased 18X13 pan
- bake 20 minutes
- while the cake is baking make the icing so you can pour it on the cake while it's still hot
Icing
- melt the butter over medium heat
- while it melts measure the powdered sugar, sift it or run it through a sieve to get it smooth
- when the butter is melted whisk in the salt, cocoa powder, milk and vanilla
- once blended add the powdered sugar and whisk smooth
- pour over the cake when it comes out of the oven
- cool for at least an hour before cutting it
Nutrition
Serving: 30servings | Calories: 261kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 204mg | Fiber: 1g | Sugar: 28g