Texas Sheet Cake
Source: TheAnthonyKitchen.com
Click here to read about my experience making this recipe for my state meal challenge!
Servings: 15
Total time: 1 hour
INGREDIENTS
- 2 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 ¼ tsp salt, divided
- 1 ¾ cup butter, divided
- 1 cup water
- ⅔ cup cocoa powder, divided
- ½ cup buttermilk
- 2 large eggs, lightly beaten
- 2 ½ tsp vanilla extract, divided
- 1 ½ cups pecans, roughly chopped and toasted
- ⅓ cup whole milk
- 3 cups powdered sugar
DIRECTIONS
- Preheat the oven to 350 degrees F. Grease a 11×15 jelly roll pan.
- Whisk together the flour, sugar, baking soda, and 1 tsp salt.
- Cut 1 cup butter into cubes and combine them in a saucepan with ⅓ cup cocoa, water, and vanilla. Bring to a boil, then remove from heat, whisk for 30 seconds, and stir into the flour mixture until well combined.
- In a separate bowl, whisk together the buttermilk, eggs, and 1 ½ tsp vanilla. Add to the batter and mix until well combined.
- Pour the batter into the jelly roll pan, using a spatula to spread evenly and smooth the top. Bake for 25 minutes or until center is springy when touched.
- Meanwhile, make the icing by combining ¾ butter, ⅓ cup cocoa, whole milk, and ¼ tsp salt in a saucepan over medium heat. When the butter has melted, add the powdered sugar and stir until smooth. Add the vanilla and about ⅔ of the pecans.
- When the cake is done baking and still warm, pour the icing over top. Use a spatula to spread the icing to the edges of the pan. Sprinkle the remaining pecans over top.
- Allow the icing to set, then serve!
