2022 has been a blur so far. I have spent more time away from home than ever. Holidays, special occasions, and birthdays have gone by without the decorations, celebrations, and fanfare that have always been my routine.
Mama has been gone for almost three months, and there hasn’t been a day that it hasn’t crossed my mind, for just a split second, that I need to call and check on her. There is always that moment during my day when I think, “I haven’t heard from mama today.” Then reality hits just as quickly as the thought strikes my mind.
It is all different, and I am learning to live in this new normal. So I thank God for the life he has given me. Then I try to take one day at a time and live my best life. Looking back at my beautiful mother’s strong will and determination as my example.
Since the year has been off, I want to make Easter feel normal. I want to surround myself with family and enjoy my grandson’s first Easter. That includes meal planning with lots of cooking and baking.
I have a few gatherings to cook for this week, and I look forward to being in the kitchen. It’s my time to play my music, whichever genre suits me at the time and let the simple tasks of mixing and baking take me away.
This Texas Sheet Cake is super easy! You do not even need a mixer for this family favorite. It’s tender, chocolatey, and oh so good!
Texas Sheet Cake
Ingredients
- 1 Cup hot brewed coffee
- 1 Cup unsalted butter
- 5 Tablespoons unsweetened cocoa powder
- 2 Cups all-purpose flour
- 2 Cups granulated sugar
- 1 Teaspoon baking soda
- 1/2 Teaspoon salt
- 3 Large eggs
- 1 Cup sour cream
- 1 Teaspoon pure vanilla extract
- 1/2 Cup unsalted butter
- 6 Tablespoons milk
- 6 Tablespoons unsweetened cocoa powder
- 4 Cups powdered sugar
- 1 Teaspoon pure vanilla extract
- 1 Cup chopped pecans optional
Instructions
- Preheat oven to 350℉. Grease and flour a 12 x 18-inch sheet pan, set aside.
- In a saucepan, combine coffee, 1 cup butter and 5 tablespoons cocoa. Bring to a boil, reduce heat and stir until smooth. Remove from heat and set aside.
- In a large bowl, combine flour, white sugar, baking soda and salt. Make a well in the center and pour in eggs, sour cream and 1 teaspoon vanilla. Mix well, then beat in the cocoa mixture. Spread into prepared pan.
- Bake in preheated oven for 20 - 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost while still warm.
- To make the frosting: In a saucepan, combine 1/2 cup butter, milk, and 6 tablespoons cocoa. Bring to a boil then reduce temperature and stir until smooth. Remove from heat and whisk in powdered sugar. Stir in 1 teaspoon vanilla. Frost cake while warm. Top with chopped pecans, if desired.
