Texas Sheet Cake
So flippin’ yummy!!! We freeze and pull out for coffee…..
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup butter
- 1/3 cup unsweetened cocoa powder
- 2 eggs
- ½ cup buttermilk or sour milk
- 1 ½ teaspoons vanilla extract
- CHOCOLATE FROSTING:
- ¼ cup butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons buttermilk
- 2 ¼ cup sifted confectioners’ sugar
- ½ teaspoon vanilla
- ½ cup chopped pecans optional
Instructions
- CAKE
- Preheat oven to 350° F.
- Grease a 15x10x1-inch or jelly roll pan or a 13x9x2-inch baking pan; Set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for one minute (batter will be thin). Pour batter into the prepared pan.
- Bake in a 350° oven for about 25 minutes for the 15x 10-inch pan or 35 minutes; for the 13×9-inch pan, or until a wooden pick or cake tester inserted in the center comes out clean.
- Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; Cool thoroughly before cutting.
- FROSTING
- In a medium saucepan combine butter, unsweetened cocoa powder, and buttermilk. Bring to a boil. Remove from heat; And add confectioners’ sugar and 1/2 vanilla. Beat until smooth. If desired, stir in coarsely chopped pecans.
Tried this recipe?Let us know how it was!
