Original Texas Sheet Cake Recipe (with Buttermilk)
FOR THE CAKE. In a medium bowl, whisk together the flour, sugar, salt and baking soda and set aside. Add the butter, cocoa and water to a large saucepan over medium heat. Bring mixture just to a boil and remove from heat. Using a hand mixer add the sour cream, eggs and vanilla and mix to combine.
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To make the cake: Preheat the oven to 350°F (180°C). Line a half-sheet pan (17" x 12") with parchment paper and spray with nonstick cooking spray. Combine the butter, cocoa powder, and water in a medium saucepan and place it over medium heat. Bring to a boil, whisking frequently.
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Place rack in the upper third of the oven and preheat oven to 350 degrees F. Grease and flour an 18×13 sheet cake pan. In a medium mixing bowl, combine flour, sugar, salt, and baking soda. Set aside. In a small saucepan, melt butter. Add cocoa.
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Directions. In a large saucepan, bring the butter, water and cocoa to a boil. Remove from the heat. Combine the flour, sugar, baking soda and salt; add to cocoa mixture. Stir in the sour cream until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. In.
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Pour the cocoa mixture over the flour mixture, and stir lightly to cool. Step. 3 Pour the buttermilk in a measuring cup and add the beaten eggs, baking soda, and vanilla. Stir the buttermilk mixture into the butter/chocolate mixture. Pour into an 18-by-13-inch sheet cake pan and bake at 350°F for 20 minutes. Step.
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Preheat the oven to 350 degrees F. Combine the flour, sugar, and salt in a large bowl. Mix well and set aside. Mix the buttermilk, baking soda, vanilla, and eggs in another bowl. Stir with a fork and set aside. Melt the butter and add the cocoa to a medium saucepan. Stir together to combine.
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How To Make The Best Texas Sheet Cake. Start by preheating the oven to 350°F (180°C). Grease a rimmed sheet pan or jelly roll pan and set it aside. Mix the Dry Ingredients: Combine flour, sugar, salt, and baking soda in a large mixing bowl, and set aside. Cook the Cocoa: In a saucepan, combine butter, cocoa powder, and water.
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Step 4: After you remove the cake from the oven, prepare the Texas sheet cake frosting by bringing the butter or margarine, cocoa powder, and milk in a saucepan until boiling. Step 5: Gradually stir in the powdered sugar, walnuts, and teaspoon vanilla extract. Step 6: Immediately pour and spread the icing over the warm cake.
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For the Cake: Preheat the oven to 350°F. Spray an 18×13-inch rimmed sheet pan with baking spray. In a medium saucepan, combine the water, butter, and cocoa powder. Bring to a boil over medium heat, stirring until smooth. Remove from the heat. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
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In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat. Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking.
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In a small bowl or measuring pitcher, combine buttermilk, eggs, and vanilla. Add the buttermilk mixture to the bowl and stir to combine. Pour the batter into the pan and smooth over the top. Bake for 22-25 minutes, or until the center springs back slightly when gently poked.
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Instructions. Preheat oven to 350 degrees F and grease a 18x13'' pan. Add water butter cocoa powder to a medium saucepan over medium heat. Bring mixture to a boil. Meanwhile, in a separate bowl mix together the flour, sugar baking soda and salt. In another small bowl mix together the sour cream, eggs and vanilla.
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For The Texas Sheet Cake. Preheat your oven to 375ºF and prepare your half sheet pan with cake goop or whatever pan release you like. In a large mixing bowl, combine the flour, soda, cinnamon, white and brown sugar, and set aside. In a separate bowl, combine the eggs, milk, and vanilla and set aside.
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For the Cake: Adjust oven rack to lower-middle position and preheat to 350°F (180°C). Grease a half-sheet pan, dust with cocoa, and tap out the excess. Combine brown sugar, butter, baking soda, salt, cinnamon, and vanilla extract in the bowl of a stand mixer fitted with a paddle attachment.
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Preheat oven to 350 degrees F. Coat the inside of a rimmed half sheet baking pan with non-stick cooking spray that has flour in it. Set aside. Mix flour, sugar, baking soda, and salt in a large bowl. Set aside. Combine water, cocoa powder, and butter in a medium saucepan.
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Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray. 2. In large bowl, stir together flour, granulated sugar and salt; set aside. 3. In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat.
