This is another recipe I have wanted to post about since before this Blog was even up and running! It’s one the family uses for get togethers on a regular basis that everyone LOVES! I mean, it’s chocolate cake! What’s not to love?

I adapted this recipe from our Mattawa ward (church cookbook). It’s one I will turn to again and again, because it’s such a rich, delicious, comforting, crowd-pleasing classic, and it’s SO effortless to make! Yesterday after making bread with my sister in law, I attended to my babe before getting started on this cake, and she was like: “oh, I already made it!” That fast! Although I got to whip up the delicious frosting and pour it over the nice warm cake at the end, which is really the best part.

Texas Sheet Cake

Serves: 12
Prep Time: 20 mins

Ingredients

{For the cake}

• 1 cup water
• 1 cup butter (2 sticks)
• 4 Tbsp cocoa
• 2 cups AP flour (P.s. this recipe works great with gluten free flour!) 
• 2 cups sugar
• 1 tsp baking soda
• 1/2 cup buttermilk
• 1 egg
• 1 tsp Vanilla

{for the frosting}

• 1/2 cup milk
• 1/2 cup butter (1 stick)
• 1 tsp vanilla
• 4 Tbsp cocoa
• 4 cups powdered sugar

Instructions

1. Preheat the oven to 400degF. Bring 1 cup butter, 1 cup water and 4 Tbsp cocoa to a boil in a pan over medium-high heat.
2. Combine the flour, sugar and baking soda, and stir into the chocolate mixture. Gently mix in the milk, egg and vanilla. Bake for 15 to 20 mins.
3. When cake is almost ready to come out of the oven, combine the ingredients for the frosting in a pan over medium-high heat, and bring to a boil. Pour over the chocolate cake, and let set.

Notes

 Serve with some vanilla ice cream and berries.

Thanks again to my awesome sister in law for her help in making this! A couple of weeks ago my son told me I needed to make a cake for his boy scout cake auction the next day! I am okay with last minute notices, but when we live in the middle of nowhere, it can make life hard. I drove 60 miles to the grocery store at midnight to buy the ingredients for it, then woke up early to get to work on it, burnt the coconut, under-baked the bundt cake (and not just by a little bit, so it looked terrible!) It was a disaster. My sister in law Jessica came to my aid by making a beautiful chocolate and berry bundt cake to take (and it sold for $75!) What am I going to do without her when she’s moves next month 🙁

I should never have attempted such a complicated cake on such little sleep, while trying to attend to kids and a grumpy teething 8 month old baby on my hip! I should have just made this recipe instead!

I hope you guys love it as much as we all do!
<3 Sarah