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Ingredients
| all-purpose flour (unsifted): 2 cups |
| granulated sugar: 2 cups |
| baking soda: 1 tsp |
| salt: 1/4 tsp |
| salted butter: 1 cup |
| unsweetened cocoa powder (sifted): 1/3 cup |
| eggs: 2 |
| buttermilk: 1/2 cup |
| vanilla extract: 1 1/2 tsp |
| salted butter: 1/4 cup |
| unsweetened cocoa powder (sifted): 3 Tbl |
| buttermilk: 3 Tbl |
| powdered sugar (sifted): 2 1/4 cups |
| vanilla extract: 1/2 tsp |
Texas Sheet Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- Grease 15x10x1 inch baking pan; set aside.
- combine flour, sugar, baking soda and salt and set aside.
- In a medium saucepan combine butter, cocoa powder and 1 cup water.
- Bring mixture just to boiling, stirring constantly.
- Remove from heat.
- Add the chocolate mixture to dry mixture and beat with an electric mixer on medium to high speed until thoroughly combined.
- Add eggs, buttermilk and vanilla.
- Beat for 1 minute (batter will be thin).
- Pour batter into the prepared pan.
- Bake in a 350 degree oven about 25 minutes or until wooden toothpick comes out clean when inserted in the center of the cake.
- Pour warm chocolate buttermilk frosting over the warm cake, spreading evenly.
- Place cake in pan on a wire rack; cool thoroughly before cutting.
- Chocolate-Buttermilk Frosting: In a medium saucepan combine butter, cocoa powder and buttermilk.
- Bring to boiling.
- Remove from heat.
- Add sifted powdered sugar and vanilla.
- Beat until smooth.
- If desired, stir in 3/4 cup coarsely chopped pecans.