Easy Texas Sheet Cake

Makes 24 generous servings


For the Cake: 

2 c. flour

1/3 c. cocoa powder

1 tsp. baking soda

1/2 tsp. salt

1 c. hot water

1/2 c. buttermilk

1 tsp. vanilla extract

2 c. sugar

3/4 c. unsalted butter, softened

2 eggs, large


For the frosting: 

1 c. pecans, finely chopped and toasted (optional, but real Texans love pecans)

3/4 c. unsalted butter

1/3 c. cocoa powder

6 T. milk

1 tsp. vanilla extract

3-1/2 c. powdered sugar


Preheat oven to 350 F. Line a 13x18" jelly roll pan with parchment paper or spray generously with nonstick cooking spray. 


Whisk together flour, salt, cocoa and soda; set aside. In another small bowl, whisk together water, buttermilk and vanilla; set aside. 


In a large mixing bowl, cream sugar and butter. Add eggs. Alternate adding dry mixture and liquids in about three additions. Continue mixing until well incorporated and smooth. Pour batter into pan and bake 20-28 minutes. 


While the cake is baking, get going on that deliciously decadent frosting! Melt butter in a saucepan. Add cocoa and stir to combine. Remove from heat. Stir in milk, vanilla and powdered sugar; whisk until nice and smooth. Pour frosting over warm cake and spread evenly. 


Sprinkle nuts across the cake and allow to cool until it won't burn your mouth up. Cut into squares and enjoy like crazy!


Source: Adapted from The Pioneer Woman

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