If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.
Classic Texas Sheet Cake
- Prep Time 20 min
- Total 60 min
- Servings 16
- Ingredients 16
Ingredients
Cake
- 2 cups Gold Medal™ all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 3 tablespoons unsweetened baking cocoa
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
Frosting
- 1/2 cup butter
- 3 tablespoons unsweetened baking cocoa
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
-
Step2In large bowl, stir together flour, granulated sugar and salt; set aside.
-
Step3In 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.
-
Step4Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
-
Step5Meanwhile, 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.
-
Step6Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Nutrition
460
Calories
24g
Total Fat
4g
Protein
59g
Total Carbohydrate
44g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 210
- Total Fat
- 24g
- 36%
- Saturated Fat
- 12g
- 60%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 23%
- Sodium
- 270mg
- 11%
- Potassium
- 110mg
- 3%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 44g
- Protein
- 4g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 0%
- 0%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;Carbohydrate Choice
4Tips from the Betty Crocker Kitchens
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