My little guy has his daddy’s tastebuds, 100%, even down to the exact same favorite desserts- Buttermilk Pie and Texas Sheet Cake (though, Adam would add in warm brownies with ice cream and the Chocolate Decadence Cake from Whole Foods- perhaps Burke will grow into those?).
Now, when we lived a mere forty minute drive from Nana (Adam’s mom), I didn’t really ever worry about making Texas Sheet Cake because she always graciously offered to bring one to Adam’s and Burke’s birthday celebrations (good deal, right?).
However, Saipan is a bit… ahem, far for that. And Texas Sheet Cakes don’t really keep for the 2 week shipping. So I asked for Evette’s famous Texas Sheet Cake recipe and am getting better at making this dessert of chocolate-y goodness for my boys. Not as good as her, but improving steadily.
With that in mind, I thought I’d share their most treasured of all dessert recipes here on kojo. You know, in case your family needs an extra cake to fall in love with. It’s definitely not the prettiest cake in the world, but it is delicious!
Cake
Sift together 2 cups sugar and 2 cups flour
Boil 2 sticks butter
4 Tbsp cocoa
1 cup water
Pour over sugar-flour mixture and stir until well mixed
Add ½ cup buttermilk
2 eggs
1 tsp baking soda
1 tsp cinnamon
1 tsp vanilla
Mix well. Pour into greased and floured 11 x 16 jelly roll pan. Bake at 350 for 30 min. Don’t over bake!
Icing
Melt and bring to a boil: 1 stick butter
4 Tbsp cocoa
6 Tbsp milk
Remove from heat. Add 1 box ( 1 lb or 3 ¾ cups) powdered sugar.
1 tsp vanilla
Spread over warm cake.
Enjoy, y’all (had to throw that in. Texas. Y’all. Get it?)!
