Texas Sheet Cake
This is a very rich and moist sheet cake, perfect for serving to a crowd. It’s quick to put together and is a true classic dessert.
Ingredients:
Cake:
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 cup 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 350°F.
Spray a 13×18 inch baking sheet with nonstick cooking spray.
In a small saucepan, combine the butter, water, and cocoa. 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 bake in the oven 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 the frosting over the cake as soon as you remove it from the oven.
Let the cake cool completely before serving.
Enjoy!
