Texas Sheet Cake
First things first, Merry Christmas everybody! I hope the holidays are treating you well this year. My mom used to make this cake all the time. It’s really really really good. It’s more like frosted brownies and it’s delicious. You should make this. Today. Or tomorrow since you might be in a food coma already today.
I made these during my lunch break on a day that I worked from home. I sent them to work with hubby the next day so we wouldn’t eat them all!! These are REALLY good warmed up with a scoop of vanilla bean ice cream.
There are a few things about this recipe that just feel weird after all the baking I’ve done in the past few years. For one, you just throw all the ingredients together (this recipe is SO easy!) None of this adding flour and alternating with milk blah blah blah. It’s kind of refreshing to just throw everything in and turn on the mixer. You also boil butter and cocoa. Twice. It’s awesome. And don’t worry about the 3 sticks of butter. They’re totally worth it.
Texas Sheet Cake – from my mom – no idea where it’s originally from, although PW does have the same recipe posted on her cooking blog…
2 cups flour
2 cups sugar
1/2 cup sour cream
1 tsp salt
2 eggs
1 tsp baking soda
1/2 tsp vingar + 1/2 cup milk
2 sticks butter
4 tbsp cocoa
1 cup water
Preheat oven to 350.
Mix the flour, sugar, sour cream, salt, eggs, baking soda and buttermilk in a large bowl.
Bring the butter, cocoa and water to a boil.
Add at once to flour mixture. Mix well and pour into greased cookie sheet. The batter is VERY runny.
Bake 20 min at 350. While the cake is baking, you will have just enough time to clean up the mess you made, wash the dishes and prepare the frosting. It’s important to frost the cake immediately out of the oven, so no slacking here!
Frosting1 box powdered sugar (1 lb) – I just eyeball it to 1/2 of a 2 lb bag
1 cup chopped pecans
1 tsp vanilla
1 stick butter
6 tbsp milk
4 tbsp cocoa
Combine the following the powdered sugar, pecans and vanilla.
Bring remaining ingredients to a boil. Add to the sugar mixture. Ice cake right out of oven.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are darling!
Adorable – I love the cupcake liners!
These look great! I’ve got to try them soon! ; )
How adorable! Oh The Yankee would just eat these up.
I have been wanting to try these too – nice post, I love the photos.
They look perfect! YUM!
Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
Find more Fauxstess Cupcakes in my recipe blog search:
HERE
So cute and yum!
Could these be any cuter?? I love the idea of home baking classic favorites like this!
This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.
Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.