Texas Sheet Cake

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I thought a search for the perfect Texas sheet cake would be easy. Not so! There are a million recipes out there. I combined a few and this is what I made yesterday. I think it’s still a work in progress. I have noted some possible revisions.

2 cups (8.8 ounces) all-purpose flour

2 cups (14 ounces) granulated sugar

1/2 teaspoon salt (PW 1/4 teaspoon)

1 cup (8 ounces) unsalted butter

1 cup water

1/4 cup (1 ounce) * natural unsweetened cocoa powder (PW 5 tablespoons)

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1/2 teaspoon baking soda (PW 1 teaspoon)

  • Preheat the oven and prep the pan: Preheat the oven to 350°F. Spray or butter a half-sheet pan (13×18 inches) and line the bottom with parchment.
  • Combine the dry ingredients: Whisk the flour, sugar, and salt together in a large mixing bowl.
  • Make the batter: In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
  • Bake the cake: Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.

Chocolate Marshmallow Frosting

1 cup butter (2 sticks)

3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)

1/2 cup cocoa powder*

2 tsp vanilla

32 oz bag of powdered sugar (about 8 cups)

5-6 cups marshmallows

• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.

• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.

• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an     electric mixer till smooth.

• Pour in the marshmallows and mix in with a spatula.

  • Then pour the warm frosting over the cake after it has cooled 5 minutes.  It’s best to frost while the cake is warm, so the marshmallows puff up a little. Do your best to spread the frosting evenly around.

*As a slight variation, sub in 1 tablespoon Dutch-process cocoa in both the cake and the frosting for a deeper, richer chocolate flavor.

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