Texas Sheet Cake

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Texas Sheet Cake
Course Dessert
Servings
Ingredients
For the Cake
  • 2 c. flour
  • 2 c. sugar
  • 1/4 tsp. salt
  • 4 tbsp. (heaping) cocoa
  • 2 sticks butter
  • 1 c. boiling water
  • 1/2 c. buttermilk
  • 2 whole beaten eggs
  • 1 tsp baking soda
  • 1 tsp. vanilla
For the Frosting
  • 1/2 c. finely chopped pecans
  • 1 3/4 stick butter
  • 4 tbsp. (heaping) cocoa
  • 6 tbsp. milk
  • 1 tsp. vanilla
  • 1 lb. (minus 1/2 cup) powdered sugar
Course Dessert
Servings
Ingredients
For the Cake
  • 2 c. flour
  • 2 c. sugar
  • 1/4 tsp. salt
  • 4 tbsp. (heaping) cocoa
  • 2 sticks butter
  • 1 c. boiling water
  • 1/2 c. buttermilk
  • 2 whole beaten eggs
  • 1 tsp baking soda
  • 1 tsp. vanilla
For the Frosting
  • 1/2 c. finely chopped pecans
  • 1 3/4 stick butter
  • 4 tbsp. (heaping) cocoa
  • 6 tbsp. milk
  • 1 tsp. vanilla
  • 1 lb. (minus 1/2 cup) powdered sugar
Instructions
  1. Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.