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Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 16 chocolate-texas-sheet-cake-022-d112571.jpg
Ingredients Cake 2 sticks unsalted butter, plus more, room temperature, for pan 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/4 cup unsweetened natural cocoa powder 2 large eggs, lightly beaten 1/2 cup buttermilk 1 teaspoon pure vanilla extract Icing 6 tablespoons unsalted butter 3 tablespoons unsweetened natural cocoa powder 6 tablespoons heavy cream 1 1/2 teaspoons pure vanilla extract 1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted 1 cup finely chopped toasted pecans (4 ounces)
Gallery Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 16 chocolate-texas-sheet-cake-022-d112571.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 35 mins total: 1 hr 10 mins Servings: 16
Recipe Summary
prep: 35 mins total: 1 hr 10 mins
Servings: 16
prep: 35 mins
total: 1 hr 10 mins
prep:
35 mins
total:
1 hr 10 mins
Servings: 16
16
chocolate-texas-sheet-cake-022-d112571.jpg
chocolate-texas-sheet-cake-022-d112571.jpg
Ingredients
Ingredients
2 sticks unsalted butter, plus more, room temperature, for pan 2 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon coarse salt 1/2 teaspoon ground cinnamon 1/4 cup unsweetened natural cocoa powder 2 large eggs, lightly beaten 1/2 cup buttermilk 1 teaspoon pure vanilla extract
6 tablespoons unsalted butter 3 tablespoons unsweetened natural cocoa powder 6 tablespoons heavy cream 1 1/2 teaspoons pure vanilla extract 1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted 1 cup finely chopped toasted pecans (4 ounces)
Directions
Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.
Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using.
Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.
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All Reviews for Texas Sheet Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Texas Sheet Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
