Food & Drink

Texas Sheet Cake

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.


Lynn McInally of Bellingham shares her brownie adaption of a Better Homes & Gardens cookbook cake. She recommends using chocolate from Chocolate Necessities for a rich chocolate taste.


2 cups flour

2 cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

11/4 cups butter

1/3 cup plus 6 tablespoons unsweetened cocoa powder

2 eggs

1/2 cup plus 3 tablespoons buttermilk

2 teaspoons vanilla

21/4 cups sifted powdered sugar

3/4 cup chopped pecans (optional)


Heat oven to 350 degrees.

Grease 13x9x2-inch baking pan; set aside.

Combine flour, sugar, baking soda, and salt; set aside.

In a medium saucepan combine 1 cup butter, cocoa, and 1 cup of water.

Bring mixture to a boil, stirring constantly.

Remove from heat.

With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.

Add eggs, 1/2 cup buttermilk, and 11/2 teaspoons vanilla.

Beat 1 minute (batter will be thin).

Pour batter into the prepared pan.

Bake 35 minutes for the 13x9 pan (25 minutes if using 15x10 pan) or until a wooden pick or cake tester inserted in the center comes out clean.

In a medium saucepan combine 1/4 cup butter or margarine, 4 tablespoons unsweetened cocoa powder and 3 tablespoons buttermilk.

Bring to a boil.

Remove from heat; add 21/4 cups sifted powdered sugar and 1/2 teaspoon vanilla.

Beat until smooth.

If desired, stir in 1/2 cup coarsely chopped pecans.

Pour warm chocolate frosting over the warm cake, spreading evenly.

Place cake in pan on a wire rack; cool thoroughly before cutting.

Makes 24.