Ama’s Texas Sheet Cake
How many times did Ama Shirley serve THIS cake at her backyard
summer picnics on Millcreek Road?
At least a million. What a great cook Ama is. She’s so good at making everyone feel welcome. She takes after her mother, Gwen Swinyard. This recipe is great for cupcakes too. For a deeper cake use a small rectangular pan.
2 C flour2 C sugar½ tsp soda1 C butter1 C water3½-4 TBL cocoa powder2 eggs½ C buttermilk
- Preheat oven to 375°. Grease and flour jelly roll pan.
- Stir flour, sugar and soda to combine, then sift.
- Bring butter, water and cocoa to a boil. Add to dry ingredients. Stir.
- Beat eggs and buttermilk and gently stir into to batter. Do not overmix.
- Pour into prepared pan and bake for 20 minutes.
½ C butter
3½ TBL cocoa powder, unsweetened
1/3 C milk
3½ C—4 C powdered sugar
1 tsp vanilla
1 C chopped walnuts
- Bring all ingredients except vanilla and nuts to a boil. Remove from heat and stir in vanilla and nuts.
- Spread over cooled cake.
Note: This is similar to the chocolate cake at Magleby’s restaurant in Provo. For a recipe of this size they bake theirs in a deeper pan (about 8.5 x 11) at around 325º for 50-60 minutes. It is said they also use sour cream instead of buttermilk.
Magleby’s uses similar ingredients for their frosting (“perhaps” 1 C butter and ½ cup milk though). Instead of boiling, however, they stir all room temperature ingredients by hand, and frost the cakes after they have been frozen.