SillyOldBear
Assistant Cook
I have a recipe that belonged to the mother of an old friend. She made THE best Texas Sheetcake. It was always moist, tender, and choclaty with a semi-rough, but soft, crumb. She gave me the recipe, and I have never been able to duplicate it. I can't contact her to find out why, so I'm coming here. When I make it, the cake comes out mealy, with a very fine, dry-ish crumb. To look at it, it looks like a cake-style brownie. But it is much softer than a brownie. It's good - it tastes fine, and the texture is ok. But it's not what I remember, and it's not as good as hers was. Is it the ingredients? The order? The amount? Here is the recipe.
2 C Flour
2 C Sugar
2 Sticks buter
4 heaping Tbsp Cocoa
1 C Water
1/2 C Buttermilk
2 eggs
1 tsp Vanilla
1 tsp Baking Soda
Bring to boil the butter, cocoa, and water. Set aside to cool.
In a large bowl, mix flour and sugar. Pour cooled cocoa mixture into the dry ingredients. Mix well. Add buttermilk, eggs, vanilla and soda. Mix well. Pour into a greased sheet pan. Bake at 350 degrees for 20 minutes (it will spring back.)
FROSTING
1 Stick Butter, melted over low heat.
4 Tbsp Cocoa (add to butter)
Remove from heat and add:
6 Tbsp Milk
1 box Powdered Sugar
1/4 tsp vanilla
1 C nuts
Mix well and pour warm or cooled frosting onto hot cake.
Any ideas?
Thanks very much!
SOB
2 C Flour
2 C Sugar
2 Sticks buter
4 heaping Tbsp Cocoa
1 C Water
1/2 C Buttermilk
2 eggs
1 tsp Vanilla
1 tsp Baking Soda
Bring to boil the butter, cocoa, and water. Set aside to cool.
In a large bowl, mix flour and sugar. Pour cooled cocoa mixture into the dry ingredients. Mix well. Add buttermilk, eggs, vanilla and soda. Mix well. Pour into a greased sheet pan. Bake at 350 degrees for 20 minutes (it will spring back.)
FROSTING
1 Stick Butter, melted over low heat.
4 Tbsp Cocoa (add to butter)
Remove from heat and add:
6 Tbsp Milk
1 box Powdered Sugar
1/4 tsp vanilla
1 C nuts
Mix well and pour warm or cooled frosting onto hot cake.
Any ideas?
Thanks very much!
SOB