Texas Sheet Cake

Everything's bigger in Texas, they say. I don't know who "they" are - and I've only been to Texas once. I sat in the airport for two hours during a layover and had my picture taken in front of a sign that proved I had breathed the air of the state.

But if "they" are correct, {and Beth Moore's hair height would lead me to believe "they" indeed are...} then the Texas Sheet cake is proof. What it lacks in height, it more than makes up for in length and width. This cake goes on for days, and I love that most of all because I believe all cakes should go on for days. And be chocolate. Check and check with this cake.

This has it all. It's the perfect consistency, the perfect richness, the perfect antioxidant level {I'm not a scientist and have NO idea if that is true, but I have read that chocolate is rich in antioxidants, so I choose to believe it is true.} It feeds an army and that's actually why I made it the first time. I was contributing to a dessert buffet, and they needed desserts that provided many servings. I found this one and haven't looked back since.

Also.  I could eat the bowl of frosting as-is. This is frosting perfection. It can be such a war...frosting. Is it too creamy? Is it too sugary? Is it too whipped? No need to question this. It's just happiness in a bowl. With a spoon. Being shoveled in without even bothering with things like cake.

So what I'm saying is - make this. And then invite us over because we'll help you eat it. We are givers that way.

Texas Sheet Cake

* 2 cups flour
* 2 cups sugar
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1/2 cup Greek yogurt
* 2 eggs
* 1 cup butter
* 1 cup water
* 5 Tablespoons unsweetened cocoa powder


{Frosting}
* 6 Tablespoons milk
* 5 Tablespoons unsweetened cocoa powder
* 1/2 cup butter
* 4 cups powdered sugar
* 1 teaspoon vanilla extract

Grease and flour a 10x15 inch baking pan. Combine flour, sugar, baking soda and salt. Beat in the Greek yogurt and eggs. Set aside. In a small pan on the stove, melt the butter on low, add the water, and the 5 tablespoons of cocoa. Bring mixture to a boil and remove from heat. Cool for just a moment and then pour into the egg/yogurt mixture until blended. Pour batter into pan, bake at 350 for 20 minutes or until a toothpick inserted into the middle of the cake comes out clean .

For the icing - in a large saucepan on the stove, combine the milk and cocoa with the butter and bring to a boil. Remove from the heat and stir in the powdered sugar and vanilla. Stir until blended and spread over warm cake.

A Few Tips:

* I don't normally make anything with that long an ingredient list, but TRUST me. So worth the effort.

* Disclaimer: I realize that when a recipe calls for THREE STICKS OF BUTTER, you can just pretty much kiss any other health-it-up attempts goodbye. But that doesn't stop me from trying anyway. we use whole wheat flour, and it doesn't make the cake taste any differently.

* We also use organic eggs and milk, not because we're all organic, but because those are two things we choose to splurge on to try to be a smidge healthier.

* The original recipe called for sour cream where I've listed the Greek yogurt, but I choose yogurt because it gives me extra protein and is something I have on hand anyway.

* The batter is SUPER runny. You know how cake mixes are usually thick? Not this one. This one is very soupy. So if you think you messed up - you didn't.

* DO NOT mistake the pan size for a cookie sheet sized pan. I mean, not that I did that once or anything. I thought a regular cookie sheet was a Texas sheet cake pan and it is NOT. I had a running-over-in-the-oven mess and extra batter I didn't know what to do with. Nightmare. If you aren't sure, get out a ruler and measure. I mean, not that I did that either.

* Let me help you with this part. when you're frosting the cake, "accidentally" leave some frosting in the bowl. And then eat it with a spatula. Just do it.