Light and fluffy yet rich and moist, Texas sheet cake is one of our favorite chocolate desserts.
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter or stick margarine
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs
6 tablespoons butter or stick margarine
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans, toasted
2 teaspoons vanilla extract
How to Make It
Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.
This cake was a big hit every time I made it. It is moist, overall not very sweet and has a nice texture that envites you to want a second bite. To enhance the chocolate flavor I added one tables spoon of soluble coffe.
Moist and very sweet - almost a little too much for me, and nearly more like a brownie than a cake. I liked the icing, but think I'd prefer this with fluffy chocolate frosting instead. I also would use even more cinnamon (contrary to other raters!) and perhaps cinnamon extract in the icing instead of vanilla extract.
Texan here. If you are familiar with the classic version of Texas sheet Cake (made famous by Ladybird Johnson) you will flip over this. It is fantastic! I have made it so many times I can do it without the recipe. I have never had a problem with it needing more baking time like another reviewer said. Also, to be traditional, it needs the addition of cinnamon (think Mexican chocolate). I always toast pecans and sprinkle them on after the frosting goes on, it looks prettier. Easy and fool proof when you need to feed a crowd.
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