Let’s just cut to the chase. Chocolate is amazing. Heavenly. Decadent. Life changing. And the recipe I’m sharing with you today is no exception. Texas Sheet Cake is a true chocolate delight!
Though I have a couple of Texan friends, neither of them shared this amazing recipe with me. Perhaps they didn’t know about this fabulous cake or maybe they were purposefully withholding the recipe for the sake of my hips, hiney, and arteries. No matter the case, I have a wonderful recipe for Texas Sheet Cake and life here at the Thorpe house has been greatly enriched!
I first saw recipes for Texas Sheet Cake over at AllRecipes and The Pioneer Woman, but found things I wanted to change in both recipes. First, I had to overcome the buttermilk issue, since it’s an ingredient I never keep in the refrigerator. I just tweaked the recipe to include a buttermilk substitute my great Aunt Mae taught me several years ago. Next, I added a wee bit more chocolate because I believe one can never ever have too much chocolate. Finally, I opted to slather the Texas Sheet Cake using a tasty chocolate glaze I already have.
The result of my tweaking is a Texas Sheet Cake recipe that is big and bold and thus remains true to its southern roots. This cake is a rich and chocolate laden delight that will solicit compliments and recipe requests from all who taste it. It’s a fantastic dessert to bring to a family gathering. Just be sure you bring along copies of the recipe!
Texas Sheet Cake
2 cups all-purpose flour
2 cups sugar
¼ teaspoon salt
1½ teaspoons white vinegar
½ cup milk
2 sticks butter
1/3 cup cocoa powder
1 cup boiling water
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon vanilla
Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, and salt.
Place white vinegar in a liquid measuring cup. Add enough milk to bring the liquid up to the ½ cup line. Set aside. (The mixture will curdle slightly, mimicking the taste and texture of buttermilk.)
Melt butter in a saucepan and add cocoa. Whisk together. Add boiling water and allow mixture to come to a boil. Boil for 30 seconds and then turn off heat. Pour over the chocolate mixture over the flour mixture and stir gently to combine.
In small bowl, add the vinegar/milk mixture, eggs, baking soda, and vanilla. Stir this into the chocolate mixture. Pour into 13 x 9 baking dish. Bake at 350 degrees for 20-25 minutes. Remove from the oven and evenly pour the glaze on top of the cake. Allow the cake to set for at least an hour before serving.
3 tablespoons cocoa powder
3 tablespoons butter
1 cup powdered sugar
¼ cup warm water
1 teaspoon vanilla
1 cup chocolate chips
© 2015, Andrea Thorpe. All rights reserved.