CLASSIC TEXAS SHEET CAKE

By EricS52

Ingredients

• Ingredients
• Cake
• 2 2
• cups Gold Medal® all-purpose flour
• 2 2
• cups granulated sugar
• 1/4 1/4
• teaspoon salt
• 1 1
• cup butter
• 1 1
• cup water
• 3 3
• tablespoons unsweetened baking cocoa
• 1/2 1/2
• cup buttermilk
• 1 1
• teaspoon baking soda
• 1 1
• teaspoon vanilla
• 2 2
• eggs, slightly beaten
• Frosting
• 1/2 1/2
• cup butter
• 3 3
• tablespoons unsweetened baking cocoa
• 6 6
• tablespoons milk
• 2 1/2 2 1/2
• cups powdered sugar
• 1 1
• teaspoon vanilla
• 1 1
• cup chopped pecans

Details

Preparation time 20mins
Cooking time 60mins
Adapted from bettycrocker.com

Preparation

Step 1

Directions
1Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.2In large bowl, stir together flour, granulated sugar and salt; set aside.3In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons 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.4Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.5Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.6Pour frosting over hot cake. Cool completely before cutting, about 1 hour.