Texas Recipes
Classic Texas Sheet Cake
This is a recipe that is passed down from generation to generation—for good reason!
Prep: 20 min | Total: 60 min | Yield: 16 servings
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.
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 extract
- 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 extract
- 1 cup chopped pecans
Instructions
Cake
- Heat oven to 325 degrees F. Spray a 15 x 10 x 1 inch baking pan with cooking spray.
- In a large bowl, stir together flour, granulated sugar and salt; set aside.
- In a 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 extract and the eggs; stir until well lended.
- Pour into pan, spreading evenly.
- Bake for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
Frosting
- Meanwhile, 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 extract with whisk until smooth.
- Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens
by Bree Hester