The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News” as well as other publications. Check their websites for further information or write to me for more details as to where this can be viewed.

Texas Sheet Cake 

It seems like so many people are into the “Sheet Cake” craze now. You can buy sheet cakes from your local grocery stores, every kitchen brand is coming out with their different versions of the sheet cake pan and it seems that the Texas Sheet Cake may finally be having the moment in the sun after many years. I first learned about a Texas Sheet Cake from Red Dummond, The Pioneer Woman. She made it on her show and also, during COVID, would make it a lot on her Instagram “stories”. I wanted to try it but with my own spin. More chocolate and less nuts. I made it and it turned out perfectly! I even went on to develop a Peanut Butter Sheet Cake that is the exact version of this, except for, you guessed it, the whole thing, cake and icing, is peanut butter! But that is a recipe and a story for another time. 

If you want to add a tablespoon or so of instant coffee granules to this recipe, for the cake, feel free! I usually always do because it helps bring out the overall flavors of the chocolate without the chocolate tasting like coffee. Make sense? Well, just try it. Also, if you do not have your own buttermilk, do not worry! Measure out your milk, I always use full fat and splash in either some white vinegar or lemon juice. Give it a stir and let it sit for about 5 minutes at room temperature. Instant buttermilk! 

Texas Sheet Cake 

For the cake…

2 cups white all-purpose flour

2 cups white granulated sugar

1/4 teaspoon salt

2 sticks butter

Heaping 1/3 cup unsweetened cocoa powder

1 cup boiling water

1/2 cup buttermilk

2 eggs, beaten

1 tablespoon pure vanilla extract

1 teaspoon baking soda

For the icing…

1 3/4 sticks butter

Heaping 4 tablespoons unsweetened cocoa powder

6 tablespoons whole milk

1 tablespoon pure vanilla extract

3 1/2 cups powdered sugar

2 cups semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a jellyroll pan with non-stick cooking spray containing flour.

Start by making the cake. In a large bowl, combine the white all-purpose flour, white granulated sugar and salt.

In a large saucepan, melt the butter over high heat. Once melted, stir in the unsweetened cocoa powder. Add in the boiling water. Let boil for 30 seconds.

Pour this hot chocolate mixture over the flour and sugar mixture and stir together.

Whisk together the buttermilk, eggs, pure vanilla extract and baking soda. Add into the chocolate mixture and stir well.

Pour the batter evenly into the prepared pan. Bake, in preheated oven, for 20 minutes.

Meanwhile, make the icing. Melt the butter in a large saucepan over high heat. Add in the unsweetened cocoa powder. Let this mixture boil for 30 seconds.

Remove from heat and stir in the whole milk and pure vanilla extract. Stir in the powdered sugar. Stir in the semi-sweet chocolate chips. Continue to stir everything until the chocolate chips melt. Keep over low heat until the cake is done baking. Once the cake is baked, remove from the heat and gently pour the warm icing all over the top. Spread gently.

Allow to cool to room temperature. Enjoy!

Ask and Answer: Do you have a special Easter recipe that you would like to share? If so, visit my website and drop me an email!