Chocolate cake is always a favorite at our house!!
TEXAS SHEET CAKE
CAKE
2 sticks unsalted butter, room temperature
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup cocoa powder
2 eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING
6 tablespoons unsalted butter
3 tablespoons cocoa powder
6 tablespoons cream
1 1/2 teaspoons vanilla extract
1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted
CAKE
Heat oven to 375F. Grease a 9-by-13-inch cake pan. Line with parchment paper.
In a large heatproof bowl, whisk together flour, sugar, baking soda, salt and cinnamon.
Melt butter in a saucepan over medium-low. Whisk in cocoa then 1 cup of water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk and vanilla.
Pour batter into prepared pan, smooth top. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
ICING
in a small saucepan, bring butter, cocoa and cream to a boil, stirring occasionally. Remove from heat, whisk in vanilla and confectioners’ sugar. Let stand until warm before using.
Transfer cake in pan to a wire rack, let cool 15 minutes. Pour glaze over cake.
Enjoy!
Recipe adapted from Martha Stewart
