There’s always room for Chocolate cake.
Oh chocolate marshmallow cake.
How I love and hate you, but mostly love you. And continue to make you over, and over, and over again for every function, and birthday.
Whenever a birthday rolls around, every person in the house requests the chocolate cake.
And I’ve shared my mom’s recipe with you before….but I’ve realized that I like to make it a few different ways. So rather than adding notes to the original recipe, I thought this version deserved its own spotlight.
Because everything’s bigger in Texas.
Ahhh. That should have been the title of this post:
because there’s always room for big A** Texas sheet cake.
Or maybe Big A** sheet cake will give you a Big A**?
For all the asterisks.
The word I may have been going for was “All”?
As in “All, Y’all”….which is an expression I have never gotten used to, but it has its charm.
Okay. Let’s do this thing.
TEXAS SHEET CAKE
Makes 24-30 pieces
1 3/4 cup flour
2 cups sugar
3/4 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 cup buttermilk (or mix 1 cup of milk with 1 Tbl vinegar)
1/2 cup oil
1 tsp vanilla
1 cup boiling water
The beauty of this sheet cake version is that it’s baked on a large jelly roll pan—or cookie sheet. So it makes a lot of cake. Or rather, it feeds a lot of cattle. And has an extra gooey ratio of cake to frosting.
Oh, it’s the important things in life.
• Heat the oven to 350 degrees.
• Grease a large jelly roll pan or cookie baking sheet.
• Bring 1 cup of water to boil in a small pan, or microwave it for about 3 minutes.
• In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the buttermilk, eggs, oil, and vanilla and beat with an electric mixer for 30 seconds.
• Add 1 cup boiling water and carefully stir until the water is mixed in; beat for 1 1/2 minutes.
• Pour the batter into the prepared baking sheet and bake at 350 degrees for about 25 minutes, or until a toothpick comes clean from the center. Don’t under bake the cake! I’ve done it. It’s not as good as you’d think it would be.
While the cake is baking, prepare the frosting…
Chocolate Marshmallow Frosting
1 cup butter (2 sticks)
3/4 cup buttermilk (or mix 3/4 cup milk with 2 tsp vinegar)
1/2 cup cocoa powder
2 tsp vanilla
32 oz bag of powdered sugar (about 8 cups)
5-6 cups marshmallows
• In a medium saucepan, combine the butter, buttermilk, and cocoa powder.
• Cook, stirring frequently, just until it comes to a boil. Then remove the pan from the heat.
• Pour the mixture into a clean bowl, add the vanilla and powdered sugar and beat with an electric mixer till smooth.
• Pour in the marshmallows and mix in with a spatula.
• Then pour the warm frosting over the hot cake when it comes out. THIS IS KEY. It’s best to frost while the cake is hot, so the marshmallows puff up slightly and become nice and gooey soft.
Do your best to spread the frosting evenly around, while making subtle messes….which will need to be cleaned up and licked off your finger.
Then cool to room temperature before serving.
Texas sheet cake.
It’s a yummy thing.
Then start adding your own surprises into the mix!
For Lucy’s birthday, I added sprinkles (it’s best to frost smaller sections at a time and sprinkle as you go, before the icing hardens.
For Owen’s birthday we used colorful mallows (which looked cute under the frosting but didn’t change the flavor).
And Texas sheet cake always looks cute with 40-ish + candles, for Casey’s birthday.
Any way you slice it,
All y’all are gonna love it.