

A few weeks ago, after I posted Lemon Almond Poppyseed Cake, I am coming to the realization that people WANT easy, easy, easy. You would not believe how many people sent emails, called or stopped me at church, the gym, school or grocery store to say how much they loved Lemon Almond Poppyseed cake. Hmmm. REALLY? Because, if Marge had not asked me to post it, I never would have. I mean, I love it, and it’s a great cake, but I thought it was one of those recipes everyone has. Guess not…
Kind of like this recipe for Miss Daisy’s Chocolate Cake aka Texas Sheet Cake. I made this a few weeks ago, for a big family dinner so there would be a- slam dunk kid friendly dessert. At that gathering, we only had two other desserts planned. Being food freaks, we always try to have at least three desserts at every dinner.




Miss Daisy’s Chocolate Cake

Ingredients
- 1/2 pound butter melted
- 4 tablespoons cocoa, unsweetened
- 1 cup water *
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoons salt
- 1/2 cup buttermilk
- 2 eggs, beaten
- 1 teaspoon vanilla
Frosting:
- 1/4 pound 1 stick butter, melted
- 4 tablespoons cocoa
- 6 tablespoons buttermilk
- 1 box or about 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans, optional
Instructions
- For the cake:
- Grease and flour a 9×13 pan. Preheat oven to 350 degrees.
- In a saucepan, melt butter. Add cocoa and whisk until smooth. Add water and bring to a boil. Remove from heat and sift the flour into the saucepan with the butter mixture. Add the sugar, soda and salt. Add the buttermilk, eggs and vanilla. Whisk until smooth. Pour batter into prepared 9×13 pan. Bake for about 30-35 minutes.
- For the frosting:
- After making cake batter, rinse saucepan. Melt butter, cocoa and buttermilk in pan. Bring to boil. Add sugar and vanilla, stirring until smooth. Pour over warm cake. Sprinkle with chopped nuts.
Notes
Did you make this recipe?
Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!
Alissa
Make a cookbook… I’m begging you! Pretty please with a cherry on top!
Lisa Brandeburg
In the 1970s we were taught in Home Ec to mix one teaspoon of vinegar in milk for Buttermilk. I've done that ever since.
Melwel
what the?!?!?
I love this recipe!
you really need to get a recipe book put together and published with pics of you and your friends all enjoying your good food!
browniemom
Tried it today, everyone LOVED it! I'm a chocolate lover so it was yummo! Thanks for sharing the recipe!
Becks
I grew up calling this Texas Sheet Cake…then I moved to Texas, where it's only called Sheet Cake, because after all, it's Texas! (You would have to live there to understand that). Thanks for posting this favorite. I'm looking forward to trying it in a 9 X 13 pan.
browniemom
I love easy! I'm trying this Sunday. BTW I made the teriyaki, chicken, spinach, pasta salad and LOVED it. It was a real hit!
Annie Jones
This is the only chocolate cake I truly love. I had never thought of baking it in a 9×13 pan instead of a jelly roll pan. I may have to try that.
Mama Peck
This one has been in my 'favorites' category for many a year also. Fun to see it appear on your blog. 🙂
Bonnie
We love this cake at our house. It never gets old.