"I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream." — Bron
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2 (1 ounce) squares
unbleached all-purpose flour
2 (1 ounce) squares
unsweetened chocolate, melted
This is one of the best and easiest 'from scratch' cakes I've ever made. It's definitely a No Fail recipe made exactly as is. Believe it or not, it tastes even better the next day (If there's any leftover!)
I usually skip the nuts in the frosting because I prefer it plain. Also, if you don't have buttermilk on hand, you can make your own by mixing 1 Tbsp white vinegar or Lemon juice with 1 cup of milk. Let it sit until it clots (about 5 to 10 minutes) and add according to recipe instructions.
One last thing is the frosting usually cooks a little strange. As I'm cooking it on the stove about the time it's supposed to get bubbly around the edges, it seems to 'separate'. However, once I beat in the powdered sugar with my mixer, everything is fine. The first time I made it, I threw it out because I thought it was ruined when it seperated, but when I made my second batch and it happened again I decided to just beat it with the powdered sugar to see what happened and it turned out perfectly.
WAYYYYYY too much cinnamon in this recipe. I'd probably drop it out completely if and when I make this again. Otherwise, it's a nice moist cake, with good frosting, but the overwhelming cinnamon flavor blew it for me.
Makes a nice cake. Based on my experience making the recipe, I would suggest the following changes:
1) Increase the chocolate by a 1/2 oz 2) Add an extra 1/2 cup flour 3) Omit cinnamon 4) Replace some water with prepared coffee 5) decrease amount of frosting by 1/2.
I couldn't believe how easy this recipe was! I made it for a family get together, and it was a huge success. This cake was wonderfully moist, and delightfully chocolatey! My nine year old even asked me to save a piece to put in his lunchbox the next day. Not surprisingly, when I asked the crowd if anyone wanted to take home some leftovers, everyone requested cake. The only problem was, there was nothing left of it but a few crumbs in the bottom of the pan! I have a feeling that I am now the official "dessert bringer" for all family get togethers, and that this recipe will be used again and again...
My family has loved this cake for 30 years. There are many variations but this seems to be the best proportions. A chocolate fantasy!
This recipe is very good. I took the advice of previous reviews and increased the flour by 1/2 cup and decreased the cinnamon by 1/2 teaspoon. However, I kept the chocolate at 2oz. and the fudge quality of the icing made up for the mild chocolate with the hint of cinnamon flavor of the cake. Will make again with no more alterations than I already made!
my grandmother made a very similar cake and she's from Oklahoms, go figure..great cake...i use Dutch process cocoa, not baking chocolate (use the conversion chart on the back of the tin of cocoa) and toast your pecans for extra flavor. who has buttermilk on hand? 1 tablespoon white vinegar or 1 tablespoon lemon juice added to 1 cup milk (let sit for 10-20 minutes) does just as well. great childhood memory cake and everyone raves about it!
Yummy!! However, I did omit the cinnamon, and used buttermilk for the frosting recipe as well.
Very good, and oh so sinful!!
* Percent Daily Values are based on a 2,000 calorie diet.
Texas Sheet Cake III
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
** Calories: 463
** Calories from Fat: 220
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