Texas Sheet Cake

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Ingredients: 

 

2 cups all-purpose flour 

2 cups sugar 

1 teaspoon baking soda 

1/4 teaspoon salt 

1 cup butter 

1/3 cup unsweetened cocoa powder 

2 eggs 

1/2 cup buttermilk or sour milk 

1 1/2 teaspoons vanilla .  

 

Chocolate Frosting: 

 1/4 cup butter 

3 tablespoons unsweetened cocoa 

3 tablespoons buttermilk 

2 1/4 cups sifted confectioners' sugar

1/2 teaspoon vanilla 

1/2 cup chopped pecans, optional

 

Directions:

 

Cake

Grease a 15 x 10 x1-inch or jelly roll pan or a 13x 9x 2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside. 

 

In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat. With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended. Add eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.

 

Bake in a 350° oven about 25 minutes for the 15 x 10-inch pan or 35 minutes for the 13 x 9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean. Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting. Makes 24 servings.

 

Frosting:

In a medium saucepan combine 1/4 cup butter or margarine, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil. Remove from heat; add 2 1/4 cups sifted confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 1/2 cup coarsely chopped pecans.