Texas Sheet Cake Recipe. Buttermilk is in the homemade from scratch chocolate sheet cake and the Chocolate Fudge Frosting.
I was introduced to this cake in the late 1960's, when our family was camping and cooking on Yaupon Beach in North Carolina, a long way from Texas, where it is alleged to have originated.
Yes, one could camp on the beach back in the day. What fun!
A local resident brought this cake to the party and we thought it was amazing! So light, moist, and yummy, full of chocolate flavor.
She gave me the recipe handwritten on an index card that simply read, Chocolate Cake Recipe.
Years later, I saw this exact recipe listed in cookbooks and magazines called Texas Sheet Cake.
Stir together first four ingredients in mixing bowl. Melt butter in a saucepan. Add cocoa and water. Bring to boil and pour over dry ingredients.
Stir in buttermilk, eggs, and vanilla. Blend well.
Pour into a greased and floured baking sheet cake pan* and bake in a preheated oven 350 F. for 20-25 minutes until done.
Test if done by inserting a knife into center of pan. The knife should come out clean. (Do not overcook).
Remove the cake from the oven leaving it in the pan to frost immediately, while it is still warm.
TIP: Cake can be baked, served and stored in same pan.
Melt butter in a saucepan on medium heat. Add buttermilk and cocoa. Blend well.
Stir in vanilla. Then add powdered sugar and stir until well blended. Fold in nuts.
Frost cake immediately.
Serve warm or cold.
*You can use several sizes sheet cake pans for baking this cake. I bake it in a 13" x 9" x 2" deep pan. I prefer my layers to be thicker.
Many folks use a 15" x 11" pan because they prefer the cake to be thinner or they want to cut it into more (smaller) serving sizes.
A few folks bake it in an 18" x 13" size pan. This makes it look more like a "cake type" brownie.
When using the larger, thinner size pans. adjust your baking time down 5 minutes or more.