January 16, 2023
Sometimes You Can’t Beat A Classic
Have you ever need a last minute dessert? It does happen... I mean, people show up and there is nothing sweet. Anyone? Those of you who prefer savory may think this is not big deal. But this Hoosier living in the south considers this to be a travesty in the world of hospitality.
Have you ever need a last minute dessert? It does happen… I mean, people show up and there is nothing sweet. Anyone? Those of you who prefer savory may think this is not big deal. But this Hoosier living in the south considers this to be a travesty in the world of hospitality.
Every year we offer a BBQ for 25 at our home as a silent auction item for a local foster care ministry, Bloom. The winners came over recently to celebrate a birthday and we provided our usual fare: Tangy Fruit Salsa and Cinnamon Chips, Kerith House Pulled Pork, Baked Beans, Mac and Cheese, and Kerith House Salad . Usually I make a couple of desserts but one of the guests was providing the cake. When they arrived, however, it was discovered that life had gotten in the way and there was no cake!
No cake? Not in my house, sister! A quick, classic, and delicious recipe came to mind that my mom made many times: Texas Sheet Cake (AKA: Fanny Brice Cake). I would wager that people who do any amount of cooking would already have the ingredients, save maybe the powdered sugar. It took less than 45 minutes start to finish and that was with pauses and distractions. Keep in mind, I was doing this while serving dinner to 20 people. I am surprised I have never blogged about this recipe before. It’s high time I do!
Texas Sheet Cake
- 2 sticks butter
- ¼ unsweetened cocoa
- 1 C hot water
- 2 C sugar
- 2 C flour
- 2 eggs
- 1 t baking soda
- 1 t vanilla
- ½ C buttermilk, sour cream, or 1/2 C milk with 1 t vinegar
- In a small saucepan, bring the first 3 ingredients to a boil, stirring constantly.
- Remove from heat.
- Mix the sugar and flour together. Add to the cocoa mixture.
- Beat eggs and add remaining ingredients. Combine with flour mixture.
- Pour into a greased and floured jelly roll pan. Bake at 375 for 20 minutes.
- 1 stick butter
- ¼ C unsweetened cocoa
- 1/3 C milk
- 1 t vanilla
- 1 lb powdered sugar
- ¾ C pecans (optional)
In a heavy pot on the stove, combine first three ingredients and heat until butter is melted. Remove from heat. Add vanilla. Gradually add powdered sugar. Mix until smooth then add pecans, if desired. Alternatively, serve them on the side.
To make this dessert extra special, serve it with cut strawberries and whipped cream.
By the way, the birthday girl was surprised and the cake was a huge hit, thus this blog.
As I said, my mom made this a lot. Last year I took photos of a few of the favorite recipes in her handwriting. As you can tell, it was very well used.