Texas Sheet Cake is a Southern specialty. Recipes for this cake are passed from generation to generation—and for good reason! This cake is incredibly easy to make, and calls for simple pantry ingredients. Make sure that you bring plenty of copies of this recipe with you because, believe me, your friends and family will be asking for it.
Start off by preheating your oven to 325°, spray a 10- by 15-inch jelly roll pan with cooking spray. In a large bowl, whisk together sugar, flour and salt. Set aside.
In a medium saucepan, bring butter, water and cocoa powder to a boil.
Pour the chocolate mixture over the dry ingredients.
Whisk together the wet ingredients and baking soda in a bowl or measuring cup.
Add the wet ingredients and mix until incorporated.
Pour the batter into the prepared pan.
Bake for 22 to 25 minutes, or until a toothpick comes out clean.
While the cake is baking, start on the frosting. Add the cocoa, milk and butter to a saucepan. Heat over medium heat until the butter melts. Remove from heat.
Beat until smooth, add chopped pecans.
Pour the frosting over the hot cake. Let cool completely before cutting.
Ingredients
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Cake
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2cups Gold Medal™ all-purpose flour
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2cups granulated sugar
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1/4teaspoon salt
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1cup butter
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1cup water
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3tablespoons unsweetened baking cocoa
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1/2cup buttermilk
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1teaspoon baking soda
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1teaspoon vanilla
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2eggs, slightly beaten
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Frosting
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1/2cup butter
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3tablespoons unsweetened baking cocoa
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6tablespoons milk
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2 1/2cups powdered sugar
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1teaspoon vanilla
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1cup chopped pecans
Directions
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1Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
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2In large bowl, stir together flour, granulated sugar and salt; set aside.
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3In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
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4Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
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5Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
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6Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
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