Texas Sheet Cake
Possibly one of the easiest cakes to make, this is a rich dark chocolate sheet cake with a fudgy chocolate frosting and toasted pecans. Everything is stirred by hand, no mixer needed, and the cake is frosted while still hot, so the cake and frosting cool at the same time – what could be easier? Thought to have been created in the 1950’s, this is the perfect cake to serve at a party or potluck.
I think a bit of cinnamon really enhances the chocolate and the pecans are toasted to bring out their entire wonderful nutty pecan flavor. Prepare the frosting while the cake is baking; when the cake is removed from the oven the hot frosting is poured over the hot cake to create a chocolate masterpiece.
As quoted from texasmonthly.com: “What could be better than a massive slab of cocoa, butter, sugar, eggs and buttermilk?”
I think a bit of cinnamon really enhances the chocolate and the pecans are toasted to bring out their entire wonderful nutty pecan flavor. Prepare the frosting while the cake is baking; when the cake is removed from the oven the hot frosting is poured over the hot cake to create a chocolate masterpiece.
As quoted from texasmonthly.com: “What could be better than a massive slab of cocoa, butter, sugar, eggs and buttermilk?”
Recipe type: Chocolate Cake | Chocolate Frosting | Sheet Cake
Prep time:
Cook time:
Total time:
Recipe Notes
Pan: one 10 x15 x1 inch Jelly Roll pan Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Room Temperature
Help: Cake Hints, Toasting Nuts and Seeds, Chocolate Types
Help: Cake Hints, Toasting Nuts and Seeds, Chocolate Types
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Cake Batter:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup (2 sticks) unsalted butter, cut into tablespoon size pieces
- 1 cup water
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
Fudge Frosting:
- 1 cup pecans, lightly toasted and broken into pieces
- ½ cup (1 stick) unsalted butter, cut into tablespoon size pieces
- ¼ cup plus 2 tablespoons milk (preferably whole milk)
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 3 cups sifted confectioners’ (powdered) sugar
Instructions
Preheat oven to 350 degrees F. Prepare one one 10 x15 x1 inch Jelly Roll pan; lightly grease the pan with shortening and dust with flour.
Cake Batter:
- In a large size mixing bowl, combine flour, sugar, cinnamon, and salt; whisk together to mix. Set aside.
- In a medium size bowl combine buttermilk, eggs, and vanilla; stir to mix. Set aside
- In a medium size heavy-bottom pan over low heat combine butter pieces, water, and cocoa. Heat while stirring with a rubber spatula or wooden until butter is melted and ingredients are combined. Increase heat to medium and bring mixture just to a beginning boil. Remove from heat and let sit about 30 seconds to let the bubbling subside.
- Pour the hot butter and chocolate mixture over the flour mixture and stir vigorously with a wooden spoon until ingredients are combined.
- Add the baking soda to the buttermilk mixture, stir to thoroughly combine, and then stir the buttermilk mixture into flour/butter/chocolate mixture.
- Bake: Pour the batter into the prepapred pan. Bake 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pan on a wire cooling rack. While cake is baking prepare the Fudge Frosting.
- Fudge Frosting: As soon as cake is removed from the oven spread the hot Fudge Frosting over top of the hot cake, using an offset spatula to smooth frosting as evenly as possible.
- Let cake and frosting cool completely before cutting and serving.
Fudge Frosting:
- Prepare the Fudge Frosting while cake is baking.
- The pecans should be lightly toasted, broken into pieces, and cool. Set aside.
- In a medium size heavy-bottom pan over low heat combine butter pieces, milk, and cocoa. Heat while stirring with a rubber spatula or wooden until butter is melted and ingredients are combined. Increase heat to medium and bring mixture to a simmer. Remove from heat. Add vanilla, stir to combine. Add powdered sugar in 2 additions, beating vigorously with a wooden spoon or wire whisk until there are no lumps. Stir in pecan pieces. Tip: If cake is not finished baking, place the pan of frosting over low heat, stirring frequently, to keep the frosting hot and fluid.
Adapted from Texasmonthly.com