Texas Sheet Cake plus Recipe and preparation method
This class Texas sheet cake recipe
features a homemade chocolate cake layer topped with chocolate frosting
and chopped toasted pecans. Its rectangular shape makes this cake
perfect for serving to a crowd.
Ingredients
- Cooking spray
-
2 teaspoons
all-purpose flour
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-
2 cups
all-purpose flour (about 9 ounces)
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-
2 cups
granulated sugar
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-
1 teaspoon
baking soda
-
1 teaspoon
ground cinnamon
-
1/4 teaspoon
salt
-
3/4 cup
water
-
1/2 cup
butter
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-
1/2 cup
unsweetened cocoa, divided
-
1/2 cup
low-fat buttermilk
-
1 tablespoon
vanilla extract, divided
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2
large eggs
-
6 tablespoons
butter
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-
1/3 cup
fat-free milk
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-
3 cups
powdered sugar
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-
1/4 cup
chopped pecans, toasted
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Preparation
- Preheat oven to 375°.
- Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
- Lightly spoon 2 cups flour into dry measuring cups; level with a
knife. Combine 2 cups flour and next 4 ingredients (through salt) in a
large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup
butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring
frequently. Add to flour mixture. Beat at medium speed with an electric
mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs;
beat well. Pour batter into the prepared pan. Bake at 375° for 22
minutes or until a wooden pick inserted in center comes out clean. Place
on a wire rack.
- Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup
cocoa in a saucepan; bring to a boil, stirring constantly. Remove from
heat. Gradually stir in powdered sugar and remaining 2 teaspoons
vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool
completely on wire rack.