Prepare yourself. Today marks the start of 2 new blog series: Utah Foods and Church Lady faves. And we's about to get all sorts of nostalgic.
Because in all of my years of blogging, I've always shared new recipe ideas. But rarely share the old ones. The classic ones. The family ones. The ones I once crossed fingers over, hoping Karen Manning would tote to the ward potluck.
So, I figured. It's high time.
Time to share my grandmothers recipes. My mothers. The ones handwrit on cards yellowed with age, stained with vanilla and laced with memories of childhood wonder.
The first: my favorite Texas Sheet cake, made in a crockpot. With Coca Cola. (Or, if you're like my Grandpa Brown, you'll want Tab or Dr. Pepper in yours.) Pick a soda, any soda. Mix it together with a chocolate cake mix. And pop it in the slow cooker for 2 1/2 hours, then frost (if desired) with an easy-to-stir together icing.
Serve warm with vanilla ice cream for a lava-cake style texture. Or let it cool and set up, then serve with big slices for that classic Texas Sheet Cake cakedness.
It's quick, it's simple. And it's stood the test of time, this recipe. From my home to yours, happy chocolate cake-ing, dear ones.
2-Ingredient Slow Cooker Texas Coke Cake
Yield | 8 servings
- 1 box chocolate cake mix
- 12 oz coke
- 1 1/4 cup powdered sugar
- 2 Tbsp cocoa powder
- 1/4 cup butter, melted
- 1 Tbsp vanilla
- nonstick baking spray
Spray a 4-5 quart crockpot with nonstick baking spray. Mix together cake mix and coke. Pour batter into crockpot. Cover and cook on low until set, about 2 1/2 hours.
Whisk together powdered sugar, cocoa powder, butter and vanilla. Add a small amount of milk, if the icing needs to be thinning enough to pour. Drizzle atop cake. Cover and cook cake for another 30-60 minutes.
Serve warm with ice cream. Or allow to cool and set before slicing into giant squares and serving with a big, cold glass of milk.