Texas Sheet Cake with Fudge Icing

Southern Living
<p>Texas Sheet Cake with Fudge Icing</p>

Photo: Iain Bagwell; Styling: Kay Clark

Somehow, Texas claimed the sheet cake as its own in the mid-20th century, perhaps because of the pecans, an ingredient that grows in abundance throughout the Lone Star State. The defining element is its shape--and, of course, the icing, which has to be heated and poured on the warm, just-out-of-the-oven cake. The result is a rich, chocolaty treat that's iconic in Texas.

Makes 20 servings


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1 1/2 cups spicy, fruity cola soft drink (such as Dr Pepper)
1 cup vegetable or canola oil
1/2 cup unsweetened cocoa
2 cups all-purpose flour
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 1/2 teaspoons baking soda
1/2 teaspoon table salt
1/2 cup buttermilk
2 large eggs, lightly beaten
2 teaspoons vanilla extract
Vegetable cooking spray
1 1/4 cups chopped toasted pecans


Hands-on: 20 Minutes
Total: 1 Hour, 50 Minutes

1. Preheat oven to 350°. Bring first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from heat.

2. Whisk together flour and next 4 ingredients in a large bowl. Add soft drink mixture, and whisk until blended. Whisk in buttermilk, eggs, and vanilla. Pour batter into a lightly greased (with cooking spray) 17 1/2- x 12 1/2-inch sheet pan.

3. Bake at 350° for 18 to 22 minutes or until a wooden pick inserted in center comes out clean.

4. Prepare Fudge Icing, and pour over warm cake. Sprinkle with pecans. Cool completely in pan (about 1 hour).

Created date

December 2015