Classic Texas Sheet Cake
Ingredients:
For the Cake:
2 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup unsalted butter
1/4 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
1/2 cup chopped pecans optional
Directions:
Preheat the Oven: Preheat your oven to 350F 175C. Grease and flour a 13×18-inch sheet pan.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.
Cook the Chocolate Mixture: In a medium saucepan, melt 1 cup of butter over medium heat. Add 1/4 cup cocoa powder and 1 cup of water, stirring until smooth. Bring the mixture to a boil, then remove from heat.
Combine the Ingredients: Pour the hot chocolate mixture into the bowl of dry ingredients and stir until combined. Add the buttermilk, eggs, and vanilla extract, mixing until smooth and well blended.
Bake the Cake: Pour the batter into the prepared sheet pan and spread evenly. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool slightly in the pan.
Make the Frosting: While the cake is cooling, prepare the frosting. In a medium saucepan, melt 1/2 cup butter over medium heat. Stir in 1/4 cup cocoa powder and 1/4 cup milk, cooking until smooth and heated through. Remove from heat and stir in the vanilla extract and powdered sugar until smooth and creamy. Fold in the chopped pecans if using.
Frost the Cake: Pour the warm frosting over the slightly cooled cake, spreading it evenly with a spatula. Allow the frosting to set for about 10 minutes.
Serve: Slice and enjoy this rich, chocolatey Texas sheet cake with family and friends!
Nutritional Information:
Prep Time: 15 minutes Cooking Time: 22 minutes Total Time: 37 minutes
Kcal: 380 kcal per serving Servings: 24 servings
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