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Texas Sheet Cake is a very rich & moist sheet cake, it’s oozing with chocolatey goodness. This is perfect for serving to a crowd & is quick to put together. A true Classic!
INGREDIENTS
- Pan: 1/2 sheet pan – 13×18 inch
- Serves: 18-40
- 2 cups all purpose flour
- 1 cup butter, 2 sticks
- 1 cup water
- 1/3 cup cocoa powder
- 2 cups granulated sugar
- 2 eggs
- 3/4 cup buttermilk
- 2 teaspoons baking soda
- 1 teaspoon salt
- Frosting:
- 1/2 cups butter, 1 stick or margarine
- 1/4 cup cocoa powder
- 6 Tablespoons milk
- 16 ounces 3 1/2 cups powdered sugar
- 1 Tablespoon vanilla extract
- 1 cup chopped pecans
INSTRUCTIONS
Cake:
Preheat the oven to 350F
Spray a 13×18 inch baking sheet with nonstick cooking spray.
In a small saucepan, combine the butter, water and cocoa together.
Bring to a boil and remove from heat.
Sift the sugar, flour, salt and baking soda together in a large mixing bowl.
Pour the cocoa mixture over the flour and stir in.
Add the eggs, buttermilk, and vanilla and gently combine.
Pour into the greased pan and place in the middle of the oven. Bake for 15-18 minutes. The cake should “bounce” back when touched in the middle.
Frosting:
Melt the butter in a saucepan over the stove, or in a large bowl in the microwave. Stir in the cocoa and remove from the heat.
Sift the powdered sugar into the cocoa, and mix in the milk, vanilla and pecans.
Pour over the cake as soon as you remove it from the oven.
Let cool completely before serving.
ENJOY!
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