You know what else I got this weekend that was like a little slice of heaven? The recipe to Beth Moore's Texas sheet cake. Oh, girl, it's good. She told a funny story about how she's not necessarily known as the cook of her family, but that she is known for her Texas sheet cake. And, of course, she shared it with the 90,000 or so of us who were taking part in the simulcast. Bless her.
And I, in turn, am going to share it with you.
The timing of receiving this recipe was quite perfect, actually, because I needed to make a dessert for a lunch meeting at church the day after the simulcast. I tend to try new recipes out on unsuspecting people, and decided that this would be no different. I have made cakes in the past, why would this be any different? Well ... it was easy enough to make, but for some reason the middle part of the cake took a good bit longer to bake than the outer edges. I rigged some foil to try to shield the already-done part from the heat of the oven while the center cooked, but I have no idea whether the edges were overcooked and dry or not ... hopefully the fudgy icing covered up any flaws.
I can tell you that the piece I had was nice and moist and very, very chocolaty and rich. And, it's always a good sign when this is the only picture you can get of what you made.
Beth Moore's Texas Sheet Cake
Grease a 9x13 sheet cake pan. Preheat oven to 400 degrees.
Sift together:
2 cups all-purpose flour
2 cups sugar
Bring to a boil:
2 sticks butter
1 cup water
1/4 cup cocoa
Pour over dry mixture and mix in:
2 eggs
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
Bake at 400 degrees for 20-25 minutes.
Icing
Heat together:
1 stick butter
1/4 cup cocoa
6 tablespoons (1/4 cup + 2 Tbsp.) milk
(I added 1 tsp. vanilla)
Add anywhere from 1/2 to 1 box of powdered sugar to achieve desired consistency (Beth prefers close to 1 box)* and 1 cup pecans. Spread on cake while it's hot.
*I used 16 oz (1 lb.) of powered sugar
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