Desserts
Classic Texas Sheet Cake
Description
If you love chocolate, and we mean really truly love, then this classic Texas sheet cake is exactly what your sweet tooth craves. Between the scratch-made cake and the decadent homemade frosting, this dessert is a chocolate lover’s dream come true. Unlike most cakes, this tender-crumbed delight should be frosted when it’s still hot—no need to let it cool. Pour on the sticky, sweet pecan-flecked frosting and watch it spread into a gloriously glossy blanket that’ll keep your cake moist and fresh tasting for as long as it lasts.
Ingredients:
- Cake
- 2 cups Gold Medal™ all-purpose flour
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1 cup butter
- 1 cup water
- 3 tablespoons unsweetened baking cocoa
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 2 eggs, slightly beaten
- Frosting
- 1/2 cup butter
- 3 tablespoons unsweetened baking cocoa
- 6 tablespoons milk
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Directions:
- Heat oven to 325°F. Spray 15x10x1-inch baking pan with cooking spray.
- In large bowl, stir together flour, granulated sugar and salt; set aside.
- In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
- Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
- Pour frosting over hot cake. Cool completely before cutting, about 1 hour.
