Texas sheet cake
Enjoy the rich flavors of Texas sheet cake! Perfect for any celebration, it offers layers of chocolatey delight everyone will love.
Equipment
- 18x13 inch pan
- small saucepan
- electric mixer
Ingredients
For the cake
- 1 cup butter
- 1 cup water
- 5 tablespoons unsweetened cocoa powder
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 2 large eggs
For the icing
- 1/2 cup butter
- 6 tablespoons milk
- 4 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350 degrees and lightly grease an 18x13 inch pan with nonstick cooking spray.
- Heat the butter in a small saucepan over medium heat.
- When the butter is melted, add the water and unsweetened cocoa powder. Wisk to combine. Bring the mixture to a boil, then remove the pan from heat and allow to cool slightly.
- While the chocolate mixture is cooling, whisk together the flour, sugar, baking soda, and salt. Add the vanilla, buttermilk, and eggs. Beat to combine.
- Add the chocolate mixture and beat until smooth.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes, until the cake bounces back when pressed with your finger.
- While the cake is baking, heat the butter in a saucepan over medium heat. When the butter is melted, whisk in the milk, cocoa powder, and vanilla extract.
- Stir in the powdered sugar until smooth, then fold in the chopped pecans.
- Pour the icing over the top of the warm cake. Allow the cake to cool before slicing.
Nutrition
Serving: 1gCalories: 312kcalCarbohydrates: 46gProtein: 2gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 45mgSodium: 199mgPotassium: 70mgFiber: 1gSugar: 37gVitamin A: 390IUVitamin C: 0.02mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how it was!