Texas Sheet Cake

Texas Sheet Cake
Texas Sheet Cake
Yield: 1 (15x10-inch) cake
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Ingredients
  1. 1⁄2 cup butter
  2. 2 cups sugar
  3. 1 cup water
  4. 1⁄2 cup canola oil
  5. 1⁄2 cup whole buttermilk
  6. 2 large eggs, lightly beaten
  7. 1 teaspoon vanilla extract
  8. 2 cups all-purpose flour
  9. 1⁄3 cup natural unsweetened cocoa powder
  10. 1 teaspoon ground cinnamon
  11. 1 teaspoon baking soda
  12. 1⁄4 teaspoon salt
  13. Warm Chocolate Frosting (recipe follows)
  14. 1 cup chopped toasted pecans
Instructions
  1. Preheat oven to 400°. Spray a 15x10-inch jelly-roll pan with nonstick baking spray with flour. Set aside.
  2. In a large microwavable bowl, place butter. Microwave on High until butter melts, approximately 1 minute. Add sugar, water, oil, buttermilk, eggs, and vanilla; beat at medium speed with an electric mixer until blended.
  3. In a sifter, combine flour, cocoa, cinnamon, baking soda, and salt; sift over sugar mixture. Beat at low speed just until blended, stopping to scrape bowl occasionally. Spread batter into prepared pan.
  4. Bake until cake springs back when lightly touched in the center, approximately 20 minutes.
  5. Let cake cool in pan for 5 minutes. Spread Warm Chocolate Frosting over warm cake. Sprinkle with pecans. Let cool completely on a wire rack. Cut into pieces to serve.
Taste of the South http://www.tasteofthesouthmagazine.com/
Warm Chocolate Frosting
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Ingredients
  1. 1⁄2 cup butter
  2. 1⁄3 cup whole milk
  3. 1 (16-ounce) package confectioners’ sugar
  4. 1⁄3 cup natural unsweetened cocoa powder
  5. 1⁄4 teaspoon ground cinnamon
  6. 1 teaspoon vanilla extract
  7. 1⁄4 teaspoon salt
  8. 1 cup toasted pecans, chopped
Instructions
  1. In a large microwave-safe bowl, combine butter and milk. Microwave on high until butter is melted, approximately 1 minute.
  2. Sift confectioners’ sugar, cocoa, and cinnamon over butter mixture. Add vanilla and salt. Beat at low speed with an electric mixer until well combined. Spread frosting over warm cake. Sprinkle with pecans. Let cool completely on a wire rack.
Taste of the South http://www.tasteofthesouthmagazine.com/

6 COMMENTS

  1. YEA! FINALLY ADDED THE INGREDIENT-CINNAMON – THAT TAKES THIS CAKE OVER THE TOP. I’VE MADE THIS CAKE FOR 50 YEARS. CALLED GROOM’S CAKE IN OUR FAMILY BECAUSE ALL THE GROOMS WANT IT

  2. This is one of the all-time best recipes. I had not previously used the cinnamon, but why not? 🙂
    All of the butter AND the buttermilk AND the pecans are wonderful together and people find the sheet cake very moist. I am routinely asked for the recipe and I have had it for 40 years. Do not substitute margarine for butter please! Also, make sure you spread the icing over the warm cake as soon as it comes from the oven. Very good with any type of ice cream.

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