Texas Sheet Cake (freezer friendly)

At nearly every family get together, this cake makes a appearance. I love how rich and delicious it is. It is super simple to make, and I always have the ingredients to make it on hand. If you don’t have buttermilk on hand, you can easily make a substitute. Here is a link on how to do that 🙂
Buttermilk Substitute

Texas Sheet Cake
Source: Jamie Cooks It Up

2 cup flour
2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 cup butter
8 Tb unsweetened cocoa powder
1 cup water
2 eggs
1/2 cup buttermilk
1 tsp vanilla

Frosting:

3/4 cup butter
4 heaping Tb cocoa powder
6 Tb milk
1 tsp vanilla
3 1/2 cups powdered sugar
dash salt

Preheat oven to 350 degrees. In a large mixing bowl, combine flour, sugar, baking soda, cinnamon, and salt. Toss with a fork. In a medium-sized saucepan, add 1 cup butter, 8 tablespoons cocoa, and water. Heat and allow butter to melt and all the ingredients to combine. Pour over dry ingredients and beat until smooth with a mixer.

Into a medium-sized mixing cup, measure 1/2 cup buttermilk, 2 eggs, and 1 teaspoon vanilla. Whisk until egg is incorporated. Pour this mixture into the batter, and mix well.

Spray a large sheet pan (12 x 17) with cooking spray. Pour batter into pan. Bake for 20 minutes, or until a toothpick inserted into center comes out clean.

While the cake is baking, prepare the frosting. Place 3/4 cup butter into a medium-sized saucepan. Add 4 heaping tablespoons of cocoa and 6 tablespoons milk. Heat mixture on stove top. Allow the butter to melt and ingredients to combine; only takes a couple of minutes.

Add 1 teaspoon vanilla, 3 1/2 cups powdered sugar, and a dash of salt. Beat until smooth with mixture. Pour icing over warm cake. Allow to sit for about 5 minutes before serving.

**I haven’t tried to freeze this yet, but the recipe states to wrap tightly in foil. I would also place in a freezer safe ziplock bag.