Texas Sheet Cake
This rich chocolate cake with a fudgy icing is a cinch to make and has a way of disappearing fast.
Ingredients
Cake Batter:
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla
- 2 sticks butter
- 4 tablespoons baking cocoa
- 1 cup water
Frosting:
- 1/2 cup butter - 1 stick
- 6 tablespoons buttermilk
- 1 lb. confectioners sugar
- 4 tablespoons baking cocoa
- 1 teaspoon vanilla
- 1/2 cup finely chopped pecans optional
Instructions
- Preheat oven to 350 degrees.
- In large mixing bowl, combine flour, sugar, baking soda, and salt. Set aside.
- In saucepan on medium heat, add butter, cocoa, water. Bring this mixture to a boil, stirring frequently.
- Add saucepan mixture to the large bowl of dry mixture. Mix to combine.
- Add buttermilk, eggs, and vanilla and mix.
- Pour mixture into un-greased jelly roll pan. Bake 15-20 minutes or until toothpick comes out clean.
For the frosting:
- In a saucepan melt butter, cocoa and buttermilk and stir to combine. Bring to a boil, stirring frequently.
- Remove from heat and add confectioners sugar and vanilla and stir to combine. Once smooth, stir in pecans if desired.
- Pour evenly over warm cake.
- Let frosting cool, then cut and serve.
Notes
If you don’t have buttermilk on hand you can make your own. Add 1 tbsp lemon juice or vinegar to 1 cup milk. Let it sit for a couple minutes and it’ll thicken right up.