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Texas Sheet Cake

Ingredients

Pan: 1/2 sheet pan - 13x18 inch

Serves: 18-40

  • 2 cups all purpose flour
  • 1 cup butter 2 sticks
  • 1 cup water
  • 1/3 cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 3/4 cup buttermilk
  • 2 teaspoons baking soda
  • 1 teaspoon salt

Frosting:

  • 1/2 cups butter 1 stick or margarine
  • 1/4 cup cocoa powder
  • 6 Tablespoons milk
  • 16 ounces 3 1/2 cups powdered sugar
  • 1 Tablespoon vanilla extract
  • 1 cup chopped pecans

Instructions

Cake:

  • Preheat the oven to 350F
  • Spray a 13x18 inch baking sheet with nonstick cooking spray.
  • In a small saucepan, combine the butter, water and cocoa together.
  • Bring to a boil and remove from heat.
  • Sift the sugar, flour, salt and baking soda together in a large mixing bowl.
  • Pour the cocoa mixture over the flour and stir in.
  • Add the eggs, buttermilk, and vanilla and gently combine.
  • Pour into the greased pan and place in the middle of the oven. Bake for 15-18 minutes. The cake should “bounce” back when touched in the middle.

Frosting:

  • Melt the butter in a saucepan over the stove, or in a large bowl in the microwave. Stir in the cocoa and remove from the heat.
  • Sift the powdered sugar into the cocoa, and mix in the milk, vanilla and pecans.
  • Pour over the cake as soon as you remove it from the oven.
  • Let cool completely before serving.
  • ENJOY!