Texas Sheet Cake with Chocolate Glaze
Preheat oven to 375 degrees. Grease a 9x13-inch pan. Sift together in a large bowl and set aside:
- 2 cups sugar
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Combine in a medium saucepan and bring to a boil, stirring constantly:
- 1 cup water
- 1/2 cup vegetable oil
- 1 stick (8 T.) unsalted butter
- 1/4 cup unsweetened, nonalkalized cocoa
Pour the hot mixture over the dry ingredients and stir together just until smooth.
Whisk together, then stir into the batter:
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk or plain yogurt
- 1 tsp. vanilla
Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Let cool briefly in the pan. Pour warm chocolate glaze over the cake, spreading gently to coat the cake.
- 1 cup sugar
- 5 T. unsalted butter
- 1/3 cup milk
- 1 cup semi-sweet chocolate chips
In a small saucepan, melt butter. Add sugar and milk and bring mixture to a boil. Once mixture comes to a boil, remove pan from heat and immediately add chocolate chips. Stir until smooth. Cool mixture until it begins to thicken slightly.
Tip: When a recipe calls for buttermilk, you can always substitute plain, unsweetened yogurt for it. I almost always do this now, because the smallest quantity buttermilk comes in is a pint and I rarely would even need that much. One six-ounce container of plain yogurt is about $.60, so it's cheap and there's no waste.