Classic Texas Sheet Cake

By á-24743

Ingredients

• Cake:
• 2 cups all-purpose
• 2 cups sugar
• 1/4 teaspoon salt
• 1 cup butter
• 1 cup water
• 3 tablespoons unsweetened baking cocoa
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• 2 eggs, slightly beaten
• Frosting:
• 1/2 cup butter
• 3 tablespoons baking cocoa
• 6 tablespoons milk
• 2 1/2 cups powdered sugar
• 1 teaspoon vanilla
• 1 cup chopped nuts

Preparation

Step 1

1. Heat oven to 325. Spray 15x10x1 inch baking ban with cooking spray.
2. In large bowl, stir together flour, sugar and salt; set aside.
3. In 2-quart saucepan, heat 1 cup butter, the water and 3 T. baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
4. Bake 22-25 minutes or until tookpick inserted in center comes out clean.
5. Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 T. baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 t. vanilla with whisk until smooth. Stir in pecans.
6. Pour frosting over hot cake. Cool completely before cutting, about 1 hour.