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The family recipe had all of the core Original Texas Sheet Cake recipe components — a fudgy sheet cake made with cocoa, buttermilk, and pecans — however, Fran made an adjustment during her bakery days that took their family’s recipe to the next level. She added brewed coffee to their family’s original Texas Sheet Cake recipe.
Common denominators found in the Original Texas Sheet Cake Recipe are cocoa powder, buttermilk, and pecans, and of course, the jelly roll pan. Jelly roll pans are rimmed baking pans, about 10 1/2″ x 15 1/2″ in dimension, and they are perfect for the quick-cooking Texas Sheet Cake.
She added brewed coffee to their family’s original Texas Sheet Cake recipe. A wise decision from a wise baker. The coffee did not necessarily add a pronounced coffee flavor to the cake, but rather enhanced the flavor of the chocolate. The addition of the coffee in combination with the buttermilk made for an incredibly tender crumb.
If you using a 9″x13″ casserole dish, you will likely need to add about 5 minutes or so to the cook time. Remove the cake from the oven when the center springs back slightly when gently poked.
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