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Texas Sheet Cake III
Texas Sheet Cake III
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Classic Texas church cake, now being shared up North. Perfect with vanilla bean ice cream.
Ingredients:
  • 0.5 cup butter
  • 0.5 cup shortening
  • 2 (1 ounce) squares unsweetened chocolate
  • 1 cup water
  • 2 cups unbleached all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 0.5 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 (1 ounce) squares unsweetened chocolate, melted
  • 6 tablespoons milk
  • 1 pound confectioners' sugar
  • 1 cup chopped pecans
Instructions:
  • Preheat the oven to a toasty 350 degrees Fahrenheit (175 degrees Celsius) and generously grease a 9x13 inch cake pan.
  • Combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water in a small saucepan. Melt the chocolate by heating, then set aside.
  • Combine flour, sugar, cinnamon, and baking soda in a large bowl. Create a well in the center and add buttermilk, eggs, and vanilla. Mix in melted butter/chocolate until smooth. Transfer batter to prepared pan.
  • While the cake is baking in the preheated oven for 20 to 25 minutes, prepare the frosting during the last five minutes of baking.
  • To prepare the frosting, melt together 1/2 cup of butter, 2 ounces of chocolate, and 6 tablespoons of milk in a saucepan until bubbles form around the edge. Remove from heat and stir in confectioners' sugar, 1 teaspoon of vanilla, and nuts. Frost the cake while warm and let it cool completely before serving.

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