Texas Sheet Cake "Michigan style"
Decadent Fudgey Chocolate Sheet Cake with marshmallow cream swirled in the frosting.
Equipment
Ingredients
- 1 cup butter 2 sticks
- 1 cup Water
- 4 Tblsp Cocoa heaping
- 2 cups Flour
- 2 cups Sugar
- 1/2 tsp Salt
- 1/2 cup Buttermilk
- 2 Eggs
- 1 tsp Baking Soda
- 1 small jar Marshmallow Fluff 7ounces
Icing
- 3/4 cup butter 1 1/2 sticks
- 4 Tblsp Cocoa
- 1/3 cup Milk
- 1 pound Powdered Sugar approximately 3 1/2 cups
- 1 tsp Vanilla
Instructions
Preheat oven to 350 degrees.
- Cake: In a saucepan melt butter with water and cocoa powder, bring to a boil and remove from heat. In mixing bowl combine flour, sugar, and salt. Add warm chocolate mixture to flour combine. In a separate bowl whisk together buttermilk, egg, and baking soda. Add this to cake batter, mix well. Pour into a 15x12 sheet pan. Bake at 350 degrees for 25 minutes or until toothpick comes out clean.
- Dollup marshmallow fluff on top of cake as soon as it's out of the oven. Let the marshmallow sit a minute and start to melt, then it will be easier to spread.
Icing
- While cake is baking: Add butter and cocoa to saucepan over medium heat melt butter and whisk the two ingredients together, when butter is melted and mixture starts to bubble remove pan from stove top add milk vanilla, and powdered sugar whisk until smooth. Slowly, pour over marshmallow covered cake making swirl patterns in the icing with spatula so that the marshmallow shows through.
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