Texas Sheet Cake
A moist, chocolate cake with a decadent, creamy, chocolate frosting! Bits of chopped pecans add a slight crunch!
Servings: 12
Calories: 673kcal
Equipment
Ingredients
- CAKE
- 2 cups flour
- 2 cups sugar
- 1/4 teaspoon salt
- 4 tablespoon cocoa powder
- 2 sticks butter
- 1 cup boiling water
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- FROSTING
- 1/2 cup pecans, chopped
- 1 3/4 stick butter
- 4 tbsp cocoa powder
- 6 tbap milk
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- In a medium mixing bowl, combine the flour, sugar, and salt.
- In a saucepan, melt the butter and add in the cocoa powder.
- Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.
- Pour over flour mixture and stir lightly.
- In a small bowl, add the buttermilk, eggs, baking soda, and vanilla.
- Stir until combined.
- Pour into chocolate/flour mixture and stir until combined.
- Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).
- Bake cake in preheated oven, 350, for about 19-21 minutes.
- While cake is baking, make frosting by melting butter in a saucepan.
- Add cocoa powder and stir until combined.
- Remove from heat and add in the milk, vanilla, and powdered sugar.
- Add in the pecans.
- Pour frosting over the warm cake once cake is removed from oven.
- Allow to sit for about 30 minutes prior to cutting into squares!
- Enjoy!
Nutrition
Calories: 673kcal | Carbohydrates: 93g | Protein: 5g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 418mg | Potassium: 134mg | Fiber: 2g | Sugar: 74g | Vitamin A: 953IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
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