Sunday's Sweet Thoughts

It all started with my daughter Pola. She made a New Year resolution at school to make a cake for her younger sister. I received a little piece of info in her weekly folder and after having a little conversation we decided to make it our new tradition.  It turned out to be a great idea! Pola loves to help with the baking process and the best part for her is to wash dishes. Who would of guessed?! It is not my favorite part, so I am happy to have a such a great sport with me in the kitchen.


The inspiration and motivation to our weekly baking was as well James Kicinski McCoy - the author of Bleubird blog. She bakes cakes on Sundays and I even tried out one of her recipes. I turn out great!

This weekend we made Texas Sheet Cake. It wasn't difficult to make and it tasted like heaven. Goes great with chocolate ice cream.


To make Texas Sheet Cake you will need: 

  • 2 cups all-purpose flour
  • 2 cups granulated sugar 
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt 
  • 3/4 cup water
  • 1/2 cup butter 
  • 1/2 cup unsweetened cocoa, divided
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon vanilla extract, divided
  • 2 large eggs 
  • 6 tablespoons butter 
  • 1/3 cup fat-free milk 
  • 3 cups powdered sugar 
  • 1/4 cup chopped pecans, toasted

Preheat oven to 375°.

Coat a 13 x 9inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.


Recipe found here.