I rarely make Texas Sheet Cake, because it feds such a large group (mine feeds 24). I worked on making it into a smaller cake.
TEXAS SHEET CAKE
(serves 6-10)
Cake Ingredients:
*1 cup all-purpose flour
*1 cup granulated sugar
*1/2 teaspoon baking soda
*2 teaspoons instant coffee (optional)
*1/4 cup butter
*1/8 + 1 tablespoon unsweetened cocoa
*1/2 cup water
*3/4 teaspoon pure vanilla extract
*1/4 cup buttermilk
*1 large egg
Frosting Ingredients:
*1/4 cup butter
*3 tablespoons unsweetened cocoa
*1 teaspoon instant coffee (optional)
*3 tablespoons buttermilk
*1 3/4 cup powdered sugar
*1/2 teaspoon pure vanilla extract
*1/2 cup chopped walnuts (or pecans)
Cake Directions:
~Preheat oven to 375 degrees.
~Grease and flour a 9×13 cookie sheet.
~In a large mixing bowl, sift flour, sugar and baking soda together.
~In a medium saucepan, melt butter over low heat.
~Stir in cocoa, instant coffee and water until well combined, and mixture starts to boil, stirring often.
~Remove from heat and pour over dry ingredients.
~Mix well.
~Stir in vanilla extract, buttermilk, and eggs.
~Pour into prepared pan.
~Bake on the center rack for 20-22 minutes or until done.
Frosting Directions:
~Start making frosting while cake is baking (I normally start after it’s been baking for 10 minutes).
~In a medium saucepan, melt butter.
~Add cocoa, instant coffee and buttermilk and stir until well combined.
~Bring mixture to a boil.
~Remove from heat and stir in powdered sugar, vanilla extract, and nuts until well combined.
~Pour over hot cake and cool completely before serving.