This is the best Texas sheet cake I’ve ever had, and therefore, the only recipe I ever use. It’s very easy to make, however, I would like to caution you to the fact that the butter, condensed milk, cocoa, and vanilla are all divided, so please pay attention to the prep instructions when adding your ingredients.
1 ¼ cups butter (divided)
1/2 cup unsweetened cocoa, divided
1/2 cup brewed coffee
½ cup water
2 cups AP flour
1 ½ cups brown sugar
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
1 (14 oz can) sweetened condensed milk (divided)
1 ½ tsp vanilla extract (divided)
1 cup confectioner’s sugar
¾ cup chopped nuts (I like walnuts)
In a small saucepan, melt 1 cup butter, add ¼ cup cocoa powder and coffee. Bring to a simmer, stir well and remove from heat. (Save the pan, you’ll use it again later.)
In mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt. Mix with whisk until incorporated. Add cocoa/butter mixture and beat well. Add 1/3 cup condensed milk, eggs, and 1 tsp vanilla. Pour into greased 15” x 10” pan. (A cookie sheet work great. Just measure it first).
Bake at 350° F for approximately 15 – 17 minutes. Cake will spring back when it’s done. Remove from oven and make frosting.
In the same small saucepan, melt remaining ¼ cup butter, ¼ cup cocoa powder, remaining condensed milk, dash of salt, 1/2 tsp vanilla, and confectioner’s sugar. Stir over medium/low heat until smooth and no lumps of sugar or cocoa remain. Add the nuts and pour over warm cake.
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By Tika for CHEW WANNA EAT? © 2016