Texas Sheet Cake

By Texaschef11

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup butter
• 1 cup boiling water or brewed, hot coffee
• 1/3 cup unsweetened cocoa powder (I used Valrhona)
• 2 eggs, room temperature
• 1/2 cup full fat buttermilk, room temperature
• 1 teaspoon vanilla
• 1 batch Texas Sheet Cake Frosting (recipe follows)

Preparation

Step 1

Preheat oven to 350F. Lightly grease a jelly roll pan with butter and set aside.

Melt the butter in a medium saucepan. Add the coffee and the cocoa power and whisk until smooth. Bring to a boil while stirring and remove from heat.

Mix flour, sugar, baking soda, and salt together in a large bowl. Beat in eggs, one at a time, then the buttermilk and vanilla. Add cocoa mixture and stir until smooth.

Pour batter into the prepared jellyroll pan, smoothing it out evenly.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and cover the top of the cake with the warm frosting.

Let cool for at least 30 minutes before slicing.

Slice cake into squares to serve.

Makes approximately 2 dozen generous servings.

Texas Sheet Cake Frosting
adapted from Texas Well Seasoned

Ingredients:

1/3 cup buttermilk
1/3 cup unsweetened cocoa powder (Again, I used Valrhona.)
1/2 cup butter
3 3/4 – 4 cups of confectioner’s sugar, sifted
1 teaspoon vanilla
1 1/2 cups chopped, toasted pecans

Directions:

Melt butter in a medium saucepan. Add the buttermilk and the cocoa. Bring to a boil, stirring until smooth.

Remove from heat and add the sugar, pecans, and vanilla, stirring until well combined.

Immediately spoon warm frosting over warm cake, and gently spread evenly with an offset spatula or butter knife.

Enjoy!