I absolutely ADORE Texas Sheet Cake.
So while I was home I was bound and determined to make a Lazy Mom version of it in my incredible Lodge Cast Iron Combo Cooker!
Funny thing is… I couldn’t find a Texas Sheet Cake recipe using five ingredients or less anywhere on the internet! So I had to roll up my lazy mom sleeves and come up with one all by my little ol’ helpless self.
I am happy to report to you, that after many different attempts, I think I have come up with a good LAZY Texas Sheet Cake! Yeeee-haw!
Now, for those of you who don’t know, what makes a Texas Sheet Cake a Texas Sheet Cake is a couple of things….
First of all, the cake is very dense. It should not be light and fluffy like a cake, but more brownie like. Hence, as you’ll see below, I ended up using a brownie mix instead of a chocolate cake mix. Capeesh?
Secondly, a Texas Sheet cake has either buttermilk or sour cream in it. I tried both and ended up preferring buttermilk.
Thirdly… er uh, third of all? A Texas Sheet Cake is traditionally made in a Jelly Roll Pan. But I wanted to break with tradition (I’m such a cooking rebel) and wanted to use my awesome Lodge Combo Cooker for this lazy recipe.
In case you don’t know, the Lodge Cast Iron Combo Cooker is actually SEVERAL things in one.
You can use the combo cooker pan on the left as a deep skillet or a fryer, and you can use the pan on the right as a shallow skillet or griddle. OR you can put the shallow skillet on top of the deep skillet and turn it into a Dutch oven!!!
In other words… it’s awesome.
So for my Lazy Texas Sheet Cake I used the shallow skillet of this combo set!
Here are the ingredients you’ll need:
Lazy Texas Sheet Cake:
1 box of Ghirardelli Chocolate Supreme Brownie Mix (with chocolate syrup pouch included)
1/2 cup buttermilk
1 jar chocolate frosting
True to lazy mom form, why mess up a mixing bowl? Just mix all your ingredients right in the cast iron pan!
Pile in the brownie mix:
Then carefully mix in 1/4 cup of water, 1/2 cup of buttermilk and 1 egg.
Then mix in the chocolate syrup pouch that came with the Ghirardelli Brownie Mix.
Preheat your oven to 325 degrees and bake for about 25 minutes or until a toothpick (or knife) inserted comes out clean.
While the cake is still hot, heat the jar of frosting in the microwave for 30 seconds, take it out and stir it.
Then microwave it for about another 20-30 seconds until the frosting is in a liquidy pourable state. Pour it over the hot cake. Like so:
Just until the cake is covered.
(You should have some frosting left in the jar if you use this 10″ pan.)
Then my dear lazy moms, sprinkle the chopped walnuts on top. (You can also use chopped pecans or omit the nuts all together if you have allergies.)
Let the cake set for a little bit (oh, about 10-15 minutes… or as long as you can hold people off from it), then serve it up while it’s still warm!
Mmm, mmm, mm!
Now, if’n you don’t have a 10″ cast iron skillet, don’t you fret! You can still make this in an 8×8 or even 10×13 sized glass pan.
At least I think you can.
I didn’t try.
So uh, let me know, mkay?
With Love From Texas,
The Lazy Mom
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