Texas Sheet Cake
By á-24734
Ingredients
- 2 Cups Flour
- 2 Cups Sugar
- 1 tsp. Baking Soda
- 1 tsp. Cinnamon
- 1/4 tsp. Salt
- 3/4 Cup Water
- 1/2 Cup Butter
- 1/2 Cup Cocoa, divided
- 1/2 Cup Buttermilk
- 1 tbs. Vanilla, divided
- 2 Large Eggs
- 6 Tbs. Butter
- 1/3 Cup Milk
- 3 Cups Powdered Sugar
- 1/4 Cup Pecans, chopped and toasted
Details
Preparation
Step 1
Preheat oven to 375 degrees. Coat a jell roll pan with cooking spray and dust with flour; set aside. Combine flour with next 4 ingredients in a large bowl. Combine water, butter and 1/4 cup cocoa in a saucepan; bring to a boil stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed until well blended. Add buttermilk, 1 tsp. vanilla, and eggs; beat well. Pour batter into prepared pan and bake at 375 degrees for 17 minutes or until a wooden toothpick inserted in center comes out clean. Place on a wire rack. Combine 6 Tbs. butter, milk, and 1/4 cup cocoa in a saucepan. Bring to a boil stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 tsp. vanilla and pecans. Spread over hot cake. Cool completely on wire rack.
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