Evidence you have a good friend: She sends you a recipe for your blog complete with photos.
I was on the phone today talking with Paula Wright about the upcoming Scrap Girls convention, our families, the world, and other non-relevant things when she suddenly told me she had just made a Texas Sheet cake.
I started drooling all over my telephone. I asked her to send me some photos so I could continue drooling, but she did better than that: She gave me the recipe so I could share it with you.
The first experience I had with Texas Sheet cake was when we lived in Biloxi, MS. Gary was stationed at Keesler Air Force Base at the time. I was asked to bring a Texas Sheet cake to a church dinner. The lady in charge provided the recipe to make sure I got it right. I could not believe how good it is. It is so moist! YUM!
WARNING: This may be addictive!
Texas Sheet Cake
- 2 cups sugar
- 2 cups flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
Sift together the above dry ingredients.
In a sauce pan combine the following:
- 2 sticks butter or margarine (butter is better!)
- 6 Tbs. cocoa powder
- 1 cup water
Bring to a boil and add to the flour mixture.
Stir until smooth.
- Add:
- 2 eggs
- 3/4 cup milk
- 1 tsp. vanilla
Pour onto greased cookie sheet.
Bake for 15 minutes at 375 degrees.
Frosting
- 1 stick butter
- 2 Tbsp. cocoa
- 6 Tbsp. milk, buttermilk, or cream
Bring to a boil and add:
- 5 cups powdered sugar
- 1 tsp. vanilla
Frost cake while it is still hot for gooey goodness!
(As a note: Paula made this treat for her boys to eat as an after-school snack. What a good mom!)
