Texas Chocolate Sheet Cake - Very Moist - Always Loved and a Crowd Pleaser!

hello everyone welcome to come sit at my table we're Tom and Melissa and we appreciate you being here today we are going to do one of my very favorite cakes it is a Texas chocolate sheet cake now this cake goes by a couple of different names and in fact when I got the recipe from my friend Becky in 1986 her recipe said who's your chocolate sheetcake but I have found through some research that it originally was called Texas chocolate sheetcake a few months ago Melissa and I posted a video for Texas chocolate sheet cake cookies that recipe came from janen Blue Taylor in Texas but in in the comments under that recipe several people asked if we had a Texas chocolate sheetcake recipe that we could share because they would like to make the cake so today that's what we are doing now I do want to take just a second to tell you that I think I just said this recipe came from my friend Becky Jones she and her husband were great friends of mine Bill still is I taught school with Bill when I first started teaching and Becky taught at a different school and they just became great great friends they later moved to another County and taught there but they were my friends from the first day I met them unfortunately Becky passed away several years ago but Bill is still a great friend of mine so I share this recipe today in Becky's memory okay let's talk about what we're going to use to make this cake we're going to start with two cups of allpurpose flour two cups of white granulated sugar one teaspoon of baking soda and 1/2 teaspoon of salt now that's what we're going to sift together first then we're going to bring to a boil in a small saucepan two sticks of butter 4 tablespoons of cocoa and 1 cup of water and once that comes to a boil we will pour it over those dry ingredients that we have sifted together and then after that mixes we will add in 1/2 cup of Buttermilk two whole eggs and one teaspoon of vanilla every recipe that we post that use is buttermilk we get at least one person asking what can I substitute in place of the buttermilk nothing you really need the buttermilk for this it it has and I'm using whole fat buttermilk it has Butter fat in it it's got flavor you really need the buttermilk and I promise you if you don't like buttermilk you won't taste it in this I cannot drink buttermilk my Mom and Dad loved buttermilk I cannot drink it but when I put it in something like this cake I never know it's in there it just adds flavor and that fat content just does something to the cake now we're going to move over to the other side of the kitchen because we're going to talk about what we're going to use to make the frosting and in the frosting we're going to bring to a boil one stick of butter four tablespoons of cocoa and 1/2 cup of guess what buttermilk after that comes to a boil we'll remove it from the fire and we will stir in one teaspoon of vanilla four cups of powdered sugar and one cup of pecan pieces that's the entire recipe it's pretty simple you probably have every everything here that you need to make this cake except maybe buttermilk if you don't want to buy buttermilk just to make this cake and I understand you wouldn't want to buy a quart or a half gallon of Buttermilk you can make your own buttermilk just put one tablespoon of vinegar in a one cup measure and then fill the fill the measuring cup up to the one cup line with whole milk 1 tbspoon of vinegar and then the rest of it filled with whole milk up to the one cup line let it sit for about 10 minutes and it will curdle that milk and you'll have buttermilk and then you don't have to buy a quart or a half gallon or whatever okay so let's get started making this cake and I'm just going to scoot some of this back because I need to sift also I was making a recipe the other day for homemade donuts and I had my sifter and I was sifting flour and I told Melissa afterward I said I have to get a new sifter this thing just does not work well and I'll be dag on if two days later this didn't come in the mail it is a battery operated sifter can you hear that yes from janen Blue Taylor in Texas Jan read my mind I guess so Jan and blue thanks for the new sifter all right we're going to put our flour in the sifter we're going to add our sugar and I'm going to start that sifting I want you to look how easy that is that's a nice little trick that is awesome I'm going to turn it off and Shake It Down just a little bit is that not wonderful that is so cool okay and I'm going to stop it again because I want to add in my half teaspoon of salt and my one teaspoon of baking soda okay we'll finish that Jan told us in her letter she decided she needed one too I think she did it's like a new toy isn't it it is and let me tell you it works really well I wasted all those years hand sifting using a Sie or that old hand sifter oh okay so we're finished with those four and that just goes over to our mixer now we need to bring to a boil our two sticks of butter and I've already melted that butter so those were just to show you what we were using and we're going to Melissa if you want to come on up here we're going to add in our water and our 4 tablespoon of cocoa powder get all that out there if I can that's good flavor all right and I'm just going to whip whisk that together going turn that down just a hair now it's going to take a minute for this to come to a boil but as soon as it comes to a boil we will pour take it over and pour it over our dry ingredients in our mixer you can see that our chocolate has come to a boil so I'm going to turn that off we're going over to add it to our dry ingredients and I'm going to put on our beater paddle by the way we also received this nice beater paddle and this shield from some subscribers and we had to do a little digging because it had no PR return address label or name on it but we figured out from a post thing made on YouTube that it came from Mitch and April we don't have a last name sorry Mitch and April but we sure do appreciate it I love this new Shield this is so much better than the shield I had it just protects the splashing it's much much better now I'm going to take the shell off now that it has started Ed that is so much better than what I had and now we're going to add our 1/2 cup of Buttermilk oop and that splashed on me maybe I shouldn't have taken that Shield off premature yeah I'm going to put it back on shouldn't have done that I'm going put the rest of that in there I'm going to add our eggs one at a time there's one and the other and a teaspoon of vanilla you don't have to measure that just pour some in just a gug okay now I'm going to rinse my hand off where I got splashed okay that should be ready should have left Mitch and April's shield on there shouldn't I mhm and now I need to scrape that beater blade cuz we want all of that in our cake let me tell you that I have preheated my oven to 300t 50° and I sprayed a 12 by 17 in by 1 in deep baking sheet you'll see that in just a minute but I sprayed that really well because we don't want this to stick so that is ready and you want to do that before you start the cake you don't want to have to stop your cake to do that okay here we go now this doesn't look like much cake batter for a cake this size but I promise you that it is plenty it will puff up and it will fill this pan it's not really as thick as most cakes though either no it's not it's a thinner batter and that should have been beaten up right there I'm going to do that with my spatula cuz that's a little thick right there on the bottom didn't quite get that off but we've got it now so we're just going to pour that in now there are some bubbles on this if you I don't know if you can see that or not but there are some bubbles there that does not bother me in the least if it does bother you that you can see some bubbles on there just pick your your baking pan up and bang it on the counter a time or two most of those will pop I don't do that because they don't bother me it's going to all be covered by frosting anyway so it's not going to matter all right babe I didn't leave you much to it's all right scrape out and lick the bowl sorry there is a little bit okay so we're going into a preheated 350 degree oven for 15 to 20 minutes and when the cake is actually we're not going to wait till the cake is done while it's baking we have to make the frosting to go on top so I'm going to get it in clean up my mess a little bit and we'll come back and make the frosting while the Cake's baking we have melted our one stick of butter I'm adding our 1/2 cup of Buttermilk and our cocoa to the sauce pan I need to whisk that together turn the heat down just a little till I get this Incorporated our cake still has about 4 minutes left on it and we're going to have this ready when it comes out now I set the timer for 15 minutes and it takes 15 to 20 so if we get this ready and the Cake's not quite ready it'll be fine for this to sit for a couple of minutes and wait for it to come out but this will get hard fast on it it will we we just need to use it soon okay now we're going to stir in our vanilla I'm going to turn the fire well let's let's let it come to a boil it's not quite boiling yet it's coming though needs to come to a full boil but I don't want it to burn okay I think that's good we're going to stir in our one teaspoon of vanilla and again I'm just eyeballing it you can measure if you want but you don't have to do that and we're going to add our powdered sugar but I am switching from my whisk to a spoon and I'm just just going to add part of this at a time to stir it in you know this recipe supposedly originated in 1957 in a newspaper in Dallas Texas and there's a little bit of controversy about whether that's exactly where it appeared first but from most accounts that I can find that's where it first was published and the first time it was given out to the public that recipe was supposedly made famous by Lady Bird Johnson first lady of the United States M5 Melissa and I kind of know have talked to someone who knew ladybird in her later years and they say that she really prided herself on the fact that she was the one who popularized this cake in Texas and in the United States she was very proud of the fact that she's the one who who really she I don't think she claimed to come up with the recipe but she claimed to be the one who made it popular there go our nuts well I can't argue that it's wasn't a good choice yes now I'm going to check our cake it's got 30 seconds left on it and as soon as it's ready we're going to come back and put this frosting on top of it and we'll bring you back when we do that our cake is out of the oven and we baked it 18 minutes now we're going to take our frosting and put right on top of it while it's still warm we will spread that out once it's all on there need to scrape every bit of that out I'll get my spatula here in just a second we need to get all of that out of there because we are going to need all of that frosting so let me scrape off my spoon it's kind of like putting fegge on top of it it is that's pretty much what it is and it's delicious okay let me get this out and we'll try to spread that but now let me tell you we have to work fast because this will harden it gets hard quick okay that's about as good as I'm going to be able to do it and now let's try to spread it just a little bit while it's still hot and you just want a thin layer you don't want this to be really thick so we'll just spread it out the best we can get it all the way to the edges because nobody wants a piece of cake without some frosting so thread it out there now this does need to cool in order to let the frosting on top set up so once we get it completely covered here we will let it sit to cool for a few minutes and it won't take long it does firm up fast so let me get this corner right here Melissa and this other one just a little bit more in this other corner where over here yes oh yeah I see it yeah we need some frosting all the way to the edge don't we pull a little from right there to help this corner okay that helped but then I took all the nuts away from this part okay that's frosted we're going to let that sit right here and cool and as soon as it's ready to cut we'll be back to sample with you I wish you were here to take taste a piece we'll be back our cake has cooled enough that it was really easy to cut but it's still warm and that's the way I like it with a big glass of cold milk isn't that a really nice looking cake and I will never make this cake without thinking of my friend Becky we have gotten this recipe from several subscribers and I thought about trying to do it as a subscriber recipe but the truth is for me this is Becky's cake so I didn't do it as a subscriber Sunday recipe I know who wants the first bite I didn't even need to ask that's really good nice and moist it's a great cake that's what the buttermilk does you need to use better milk there just are no words to describe this cake it's fabulous I don't blame Lady Bird at all for taking credit for popularizing this cake if you put it out there people are going to like it oh yeah we we did have some viewers that told us they called it funeral cake or mhm which is not a very nice sounding I guess suppose but well because it feeds a lot of people right now we did cut a huge piece and that's because we want it to show up in the video and we have to take a picture for the thumbnail and you have to have a pretty decent size piece for it to show up so you know if we were serving this I certainly wouldn't cut a piece that size to serve but it feeds a lot of people and so a lot of people do take it to a funeral or would be good for like a potluck or potluck is perfect this cake is gred Potluck it doesn't have to be refrigerated great for a summer picnic or cookout lots of good ways to use this take it to a church dinner we've taken this to church dinners a lot goes a long way they cut it into pieces put it out on plates and serves a lot of people and this piece is going to serve me with some milk thank you so much for watching our video we really do appreciate you remember that right under this video you'll see the title of this cake and if you click on that title or in that box where it is that description box will expand Melissa always puts the written recipe right there for you so you don't have to worry with writing it down as we go and our contact information is right under that recipe if you'll just scroll down also there's a place at the bottom for you to leave a comment and we would love to hear from you so many of you post a comments to us and we love being able to read those and Melissa responds to as many as she possibly can also it would really help us if you would click that like button looks like a thumbs up and if you haven't before click the Subscribe button the little notification Bell looks like a little Dinner Bell beside of it and the word all that just helps you join our channel it's totally free free but it helps build our channel so that would really help us and if you would click that share button right under the video and share this to your own page so your friends and family could see it that would just help get the word out about our Channel and maybe help us get more subscribers so we would appreciate you doing those things for us thank you again for watching I hope you know by now that you are always welcome to come sit at my table have a great day

Channel: Come Sit At My Table

Views: 52,379

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Id: dGA_emjng6Y

Length: 23min 31sec (1411 seconds)

Published: Wed Jun 05 2024