Friday, February 8, 2008

Texas Hold'em Sheet Cake

The family loves this recipe, but I have a tendency to keep losing it. Hopefully this is the right one. There are so many of them out there. It could be that it is supposed to have coffee in it. I'm just not sure. But later when I make this one again I'll decide if it is the right one.


2 sticks butter
1 cup water
4 tbsp cocoa
2 cups flour - 9.5 ounces

2 cups sugar
1/2 tsp salt

2 eggs
1/2 pint buttermilk
1 tsp baking soda

1 stick butter

1/4 cup cocoa
1/2 cup rich milk
 or cream
1 box icing sugar, 16 ounces
2 Tbl brandy
1 cup chopped nuts

Put the butter, water and cocoa into a saucepan and bring to a boil. 
While this is coming to a boil, grease, paper, and grease a 11x15 inch cake pan.
Combine the sugar, flour, salt, and soda in a large bowl and stir in the boiled mixture.
Beat in the eggs one at a time, and then stir in the buttermilk.
Pour into the prepared pan and bake at 350 degrees for 30 minutes or so.

This cake can also be bakes in a bigger sheet pan, and then not baked as long.

Make frosting as soon as the cake is done.
Boil butter, cocoa and milk.
Remove and add powdered sugar, vanilla and nuts.
Mix until smooth. Spread on cake while still warm.
Cool down and cut into squares.

Note: I actually think that there is a little too much frosting in this recipe, but I haven't yet worked out what it should be. But here a guestiment: 6 Tbls butter, 3 Tbls cocoa, 1/3 cup milk or cream, 12 ounces icing sugar, 1-2 Tbls brandy, and 1 cup chopped nuts.

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