Texas Sheet Cake
Ingredients
- 8.8 ounces all-purpose flour
- 14 ounces granulated sugar
- 1/2 teaspoon kosher salt
- 8 ounces unsalted butter
- 1 cup water
- 1 ounce unsweetened cocoa powder
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 6 ounces unsalted butter
- 5 tablespoons cocoa powder
- 1/2 cup milk,
- 1 teaspoon vanilla extract
- Pinch Pinch kosher salt
- 15 ounces powdered sugar
- 1 cup chopped pecans
Shop ingredients
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Instructions
- Spray or butter a half-sheet pan (13 x 18-inches) and line the bottom with parchment.
- Whisk the flour, sugar, and salt together in a large mixing bowl.
- In a saucepan over medium-low heat, combine the butter, water, and cocoa powder. Whisk until melted and smooth, and then bring to a simmer. Once simmering, remove from the heat.,Using a whisk or electric mixer, beat the hot cocoa mixture into the dry ingredients until combined. Beat in the buttermilk, eggs, and vanilla, followed by the baking soda, until combined.
- Spread the batter into the prepared pan and bake for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean.,Remove from the oven and set the pan on a wire rack to cool briefly, about 5 to 10 minutes, while you make the frosting.
- As soon as the cake is done baking and on the cooling rack, combine the butter, cocoa, and milk for the frosting together in a saucepan and bring to a boil. Remove from the heat and stir in the salt and vanilla. Beat in the powdered sugar with an electric mixer or by hand.,Pour the hot frosting over the still-warm cake and spread evenly. Sprinkle the top with chopped pecans, (and/or other toppings).,Allow to set, then serve immediately or cool completely and cover to serve later. You can also wrap the cake well in foil or plastic wrap and freeze.
Source
Original recipe: View Original