Texas Sheet Cake

By june

Ingredients

• Frosting:
• 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
• 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

Details

Servings 24

Preparation

Step 1

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.