Texas Sheet Cake

Texas Sheet Cake
Texas Sheet Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

24

servings

Ingredients

  • 2

    cups unsifted all-purpose flour

  • 2

    cups sugar

  • 2

    sticks (1 cup) butter

  • 7

    tbsp unsweetened cocoa

  • 1

    cup water

  • 2

    eggs, lightly beaten

  • 1

    tsp baking soda

  • 1/2

    cup buttermilk

  • 1

    tsp cinnamon

  • 1

    tsp vanilla extract

  • Frosting:

  • 1

    stick (1/2 cup) butter

  • 4

    tbsp unsweetened cocoa

  • 6

    tbsp milk

  • 1

    tsp vanilla

  • 1

    (16 oz) box confectioners' sugar

  • 1

    cup chopped pecans

Directions

Grease and lightly flour a 10x15x1-inch jelly roll pan. Preheat oven to 400 degrees. In a large mixing bowl, combine, flour, sugar, and cinnamon. Measure into large, heavy saucepan 2 sticks of butter, 7 tbsp cocoa and water. Heat saucepan mixture to boiling, stirring well. Add to flour-sugar combination, blending well. In medium bowl, beat eggs, stir soda into buttermilk; add to eggs along with vanilla. Add this buttermilk to the flour-cocoa combination. Mix well. Pour batter into prepared pan. Bake about 25 minutes or until a cake tester inserted in center comes out clean. During the last 5 minutes of baking time, measure into heavy saucepan 1 stick butter, 4 tbsp cocoa and milk. Heat to boiling, stirring well. Add confectioners' sugar, vanilla and chopped pecans. Mix well. Pour hot frosting over hot cake; spread evenly. Cool.

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