I was looking for something to bake and stumbled upon a picture of a Texas Sheet Cake. Apparently this cake has been popular for years. Who knew!!!
A quick search on Google brought up links to many bloggers who have baked this cake. The picture that most appealed to me was on The Food Librarian’s website. This blog was new to me, but I quickly found myself checking out some of her other recipes. If you like baking you will enjoy the Food Librarian. She is all about baking and desserts.
Many versions of this cake also call for pecans in the frosting. But I wasn’t looking for a cake to taste like brownies so I excluded the nuts.
This is a very simple chocolate cake. Nothing fancy, but moist, sweet and delicious. Good thing I gave 2/3’s of it away or Moe and I would have eaten the whole thing. I left it covered on the counter and it was difficult to resist cutting off a little square every time I walked by.
I baked the cake in a Wilton Cake pan that measures 14″ X 11″ rather than a 15″ X 10″ sheet or 13″ X 9″ cake pan. And as mentioned above, I skipped the pecans.
Texas Sheet Cake (Buttermilk Brownies)
From the Food Librarian’s Blog
Source: Better Homes and Gardens
2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1 cup butter
1/3 cup unsweetened cocoa powder
1/2 cup buttermilk or sour milk
1-1/2 teaspoon vanilla
1 recipe Chocolate-Buttermilk Frosting
Preheat oven to 350 degrees F. Grease a 15x10x1-inch or a 13x9x2-inch, or a 14″ X 11″ baking pan; set aside. In a medium bowl, combine flour, sugar, baking soda, and salt; set aside.
In a medium saucepan combine water, butter, and cocoa powder. Bring mixture just to boiling, stirring constantly. Remove from heat. Add the cocoa mixture to the flour mixture. Beat with an electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared baking pan.
Bake about 25 minutes for the 15x10x1-inch pan, about 35 minutes for the 13x9x2-inch pan, or until a wooden toothpick inserted in the center comes out clean.
Pour warm Chocolate-Buttermilk Frosting over the warm brownies, spreading evenly. Cool completely in pan on a wire rack. Cut into bars. Makes 24 brownies.
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk or sour milk. Bring mixture to boiling. Remove from heat. Add 2-1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat with an electric mixer on medium to high speed until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.
Note: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let mixture stand for 5 minutes before using. Use 1/2 cup sour milk in the brownies and 3 tablespoons sour milk in the frosting. Discard remaining sour milk. Or reconstitute dry buttermilk by following the directions on the powdered buttermilk container.