Remember chocolate Texas Cake. I don’t know where it originated. I just know it has been around for years. I remember seeing it in a community cookbook. You know the ones with a spiral binding sold by the little league or the church club or PTA. I just remember when I was very young it was at every barbecue and every fish fry, and every community picnic. I am not sure why it is called Texas Cake unless it is big as Texas. It is made in a halfsheet pan. I just know it has staying power and for that reason alone it deserves acknowledgment.
What is so great about it is, besides that it taste good, it is so simple to put together, and almost no skills required. This is an ideal cake if you have a young one learning to bake.
I forgot to take photos of the mise en place, but I did remember to catch one while mixing. This cake goes together a little differently than most where you cream the sugar and butter, then add eggs and vanilla, and then the dry, alternating wet and dry, ending in dry. With this cake you mix all the dry in a bowl, you mix the wet in another bowl, and you mix the cocoa, butter, and warm water in another bowl. Then combine all; the buttermilk/egg/vanilla mixture last.
The frosting is cooked to bring the cocoa, butter together, then add powdered sugar, vanilla, and nuts. I toasted the pecans for seven minutes before adding them to the frosting just to squeeze out a little more flavor.
It will feed a crowd. It is inexpensive. It is chocolate so you can count on it being one of the first cakes to go. It is minimal work.
Now that I have downsized I halved the recipe. I make it in a quarter-sheetpan. It still makes a lot of cake, but I can usually convince company to take a slice or two home.
If you are looking for a trouble free dessert make this cake. It will free you up to make a little more complicated main course. If you don’t want to make something more complicated, then it will give you time to put your feet up before company arrives.
If it is your turn to provide dessert think about taking this along. You will be a star.
- Cooking Spray
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cups water
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa
- ½ cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 tablespoons butter
- ½ cup low fat (2%) milk (and a bit more if needed)
- ½ cup unsweetened cocoa
- 6 cups powdered sugar
- ½ cup chopped pecans (or way more, like a cup to 1½ cups)
- 2 teaspoons vanilla extract
- Mise en place ~ Gather Ingredients
- Preheat the oven to 350 degrees F.
- Coat a 15 x 10 inch jellyroll pan with spray.
- Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl: stir well with a whisk.
- In a small bowl, stir buttermilk, vanilla and eggs and give it a little stir.
- In a small saucepan, combine the water, the butter and ¼ cup of cocoa.
- Bring the saucepan to a simmer, stirring frequently.
- Remove it from the heat.
- Pour the hot chocolate mixture into flour mixture: stir to incorporate.
- At first it looks rather stiff, but with a few more turns of the wrist it comes together.
- Add the buttermilk mixture; until well combined.
- Pour the batter into the pan and bake for 17 to 18 minutes or until a toothpick inserted into the middle comes out clean.
- Place the pan on a wire rack.
- Bring to a boil stirring constantly. Remove from heat. Stir in the remaining ingredients. Spread on hot cake. Cool.
I toasted the pecans in the oven to increase the flavor.
I am taking this to
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