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Beth Moore's Texas Sheet Cake

Grease a sheet cake pan.

2 cups all-purpose flour
2 cups sugar

Bring to a boil:
2 sticks butter (1 cup)
1 cup water
4 Tblsp. cocoa

Pour hot mixture over dry ingredients and mix in:
2 eggs
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla

Bake at 400 degrees, 20-25 minutes.

For Icing, Heat:
1 stick butter (½ cup)
4 Tblsp. cocoa
6 Tblsp. milk

Add anywhere from 1/2 to 1 box of powdered sugar to achieve desired consistency (Beth prefers close to 1 box). Add 1 cup pecans. Spread on cake while it's hot.

Terri’s notes: For those of you who can’t quite get over the amount the butter, this is almost exactly the same recipe my mom-in-law’s been wowing family with for 60 years and her recipe only calls for 1½ sticks of butter in the cake and ½ stick in the frosting. Like Beth, I use the 4 cups of powdered sugar. Melt the butter and make up the frosting just as the cake comes out of the oven, so it’s gooey and spreads easily over the hot cake.

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