Texas is where Panhandle Milling began and we would be missing something truly fantastic if we didn't include a recipe for a Texas Sheet Cake in our collection! This recipe takes all the parts of a classic Texas Sheet Cake and combines a few of the tedious steps using the stove into simpler instructions with a microwave. We melted the butter in a microwave safe bowl and mixed the cake batter in the same bowl, for ease. It means less cleanup for you and more time to enjoy cake! We did the same for the frosting. You can use walnuts or pecans in the frosting, or go plain. We love ours with big chunky chopped pecans.
Classic Texas Sheet Cake
4 cups Panhandle Milling Organic Kamut All-purpose Flour
4 cups white sugar
1 Tbsp. baking soda
1 tsp. salt
1 cup sour cream
2 cup butter, melted
2 cup water
1 cup unsweetened cocoa powder
1/2 cup unsweetened cocoa powder
1/3 cup milk
1/2 cup butter
4 cups powdered
1 Tbsp. pure vanilla extract
1 cup chopped walnuts or pecans (optional)
Directions: Wash and sanitize all work surfaces and tools. Preheat oven to 350°F (175°C). Grease and flour a standard half-sheet cake pan 12x18x2 inches.
In a large 8 cup capacity microwave safe bowl, melt the butter. Combine the melted butter, water and cocoa in a bowl and slowly add the sour cream and eggs into the cooled cocoa mixture. Mix with a whisk until smooth. In a separate bowl, combine the flour, sugar, baking soda and salt. Slowly add the flour mixture to the chocolate mixture and stir until smooth, about 1 minute. Mixture will bubble! Pour batter into prepared pan. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
For the icing: In a microwave safe bowl, combine the milk, cocoa and butter. Heat for 2 minutes, or until boiling. Remove from the microwave. Stir in the powdered sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake. Allow to cool completely before slicing.