Texas Buttermilk Sheet Cake-Annette's

Annette W.

By
@greeneyez

Always a family favorite. Pour you a nice big glass of milk and enjoy!



Recipe is my grandma's and mama's. Picture is mine.


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Comments:

Serves:

many

Prep:

30 Min

Cook:

25 Min

Ingredients

2 c
all purpose flour
2 c
sugar
1 tsp
baking soda
1/4 tsp
salt
1 1/2 tsp
vanilla extract
1 c
butter
1/3 c
unsweetened cocoa
1 c
water
2
eggs
1/2 c
buttermilk or sour cream

CHOCOLATE FROSTING

3 1/2 c
confectioners' sugar
1 c
chopped pecans, optional
1/2 c
butter
1/4 c
unsweetened cocoa
7 Tbsp
buttermilk
1 tsp
vanilla extract

Directions Step-By-Step

1
Preheat oven to 350°F. Grease a 15X10X1-inch jelly roll pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
2
In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
3
Bake in a 350° oven about 25 minutes or until a wooden pick or cake tester inserted in center comes out clean.
4
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.
5
***Frosting***In a medium saucepan combine 1/2 cup butter or margarine, 1/4 cup unsweetened cocoa powder, and 7 tablespoons buttermilk. Bring to a boil. Remove from heat; add 3 1/2 cups sifted confectioners' sugar and 1 teaspoon vanilla. Beat until smooth. If desired, stir in 1 cup coarsely chopped pecans. Enjoy!

About this Recipe

Course/Dish: Cakes, Chocolate