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Sheet Cake

Haven't you wondered what makes Texas Sheet Cake Texan? Is it because of its size? Or richness?
Servings 24

Ingredients
  

Cake

  • 2 cups flour
  • 2 cups sugar
  • ¼ teaspoon salt
  • 4 heaping tablespoons cocoa
  • 2 sticks butter
  • 1 cup boiling water
  • ½ cup buttermilk
  • 2 whole beaten eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Frosting

  • ½ cup finely chopped pecans
  • stick butter
  • 4 heaping tablespoons cocoa
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 pound minus ½ cup powdered sugar

Instructions
 

  • Preheat oven to 350°.
  • Grease an 18×13 sheet cake pan.
  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture and stir lightly to cool.
  • In a measuring cup, pour buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake for 20 minutes.
  • While cake is baking, make icing. Chop pecans finely. Melt butter in saucepan. Add cocoa, stir to combine, then turn off heat. Add milk, vanilla, and powdered sugar. Stir together. Add pecans, stir, and pour over warm cake.