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$
2 cups all-purpose flour (about 9 ounces)$
2 cups granulated sugar$
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter$
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 tablespoon vanilla extract, divided
2 large eggs
6 tablespoons butter$
1/3 cup fat-free milk$
3 cups powdered sugar$
1/4 cup chopped pecans, toasted$
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.