Texas Sheet Cake

By MarieR

Ingredients

• 1 ⁄2cup butter
• 2 cups sugar
• 1 cup water
• 1 ⁄2cup canola oil
• 1 ⁄2cup whole buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 ⁄3cup natural unsweetened cocoa powder
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 ⁄4teaspoon salt
• Warm Chocolate Frosting (recipe follows)
• 1 cup chopped toasted pecans
• 1 ⁄2cup butter
• 1 ⁄3cup whole milk
• 1 (16-ounce) package confectioners’ sugar
• 1 ⁄3cup natural unsweetened cocoa powder
• 1 ⁄4teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 ⁄4teaspoon salt
• 1 cup toasted pecans, chopped

Details

Servings 1
Adapted from tasteofthesouthmagazine.com

Preparation

Step 1

Preheat oven to 400°. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Set aside.
In a large microwavable bowl, place butter. Microwave on High until butter melts, approximately 1 minute. Add sugar, water, oil, buttermilk, eggs, and vanilla; beat at medium speed with an electric mixer until blended.
In a sifter, combine flour, cocoa, cinnamon, baking soda, and salt; sift over sugar mixture. Beat at low speed just until blended, stopping to scrape bowl occasionally. Spread batter into prepared pan.
Bake until cake springs back when lightly touched in the center, approximately 20 minutes.
Let cake cool in pan for 5 minutes. Spread Warm Chocolate Frosting over warm cake. Sprinkle with pecans. Let cool completely on a wire rack. Cut into pieces to serve.