September 7, 2011

A Recipe for Texas

Texas is on my mind. The entire state seems to be up in flames, some fires raging dangerously close to people I know and love. My prayers are for you, Texas.

Texas is also on my mind because Kyle and I are headed there for both work and play next week. More on that to come, I'm sure, as we head back to our alma mater and our sending church to share about our church planting adventure here in Virginia.

In honor of Texas, I fried up some chicken for dinner tonight and served it with a Texas-sized helping of mashed potatoes, cornbread, and green beans. I also said "fixin' to" and "y'all" a few times as I did it.

For dessert: Texas Sheet Cake. Now, don't hate me, but I'm not a huge fan of chocolate. This dessert is the perfect amount of chocolate for my liking and it's basically a huge batch of brownies with icing. And--aren't y'all lucky--I'm sharing the recipe with you.

Texas Sheet Cake
Mix together:
2 cups flour
2 cups sugar

In a pan, add and bring to a boil:
2 sticks butter
4 Tbsp cocoa
1 cup water

Pour over flour/sugar mixture. Mix well. Add these ingredients and mix well:
1/2 cup buttermilk
1 tsp soda
2 beaten eggs
1 tsp cinnamon
1 tsp vanilla

Pour into a greased 11x16 pan (a cookie sheet with sides). Bake at 400 degrees for 20 minutes.

Five minutes before cake is done, make the frosting by bringing the following to to a boil:
1 stick butter
4 Tbsp cocoa
6 Tbsp milk

Remove from heat and mix in:
1 box powdered sugar (or 4 cups)
1 tsp vanilla
1 cup chopped pecans (The pecans are optional, but the way you say "pecans" is not. You don't say "pee-cans"while making Texas Sheet Cake. You say "pa-cons" while making Texas Sheet Cake.)

Let cake sit for 5 minutes and then ice with frosting.

Finally, let your youngest child lick the spoon:
Easy as pie, er, cake!