Texas Sheet Cake
A Kitchen Muse: slightly adapted from The Pioneer Woman
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 24
- FOR THE CAKE:
- 2 cups flour
- 2 cups sugar
- ¼ tsp. salt
- 4 tbs. (heaping) cocoa
- 2 sticks butter
- 1 cup boiling water
- ½ cup buttermilk
- 2 beaten eggs
- 1 tsp. baking soda
- 1 tsp. vanilla
- FOR FROSTING:
- ¾ cup chopped pecans
- 1-3/4 stick unsalted butter
- 4 tbsp. (heaping) cocoa
- 6 tbsp. milk
- 1 tsp. vanilla
- 1 pound powdered sugar
- In a mixing bowl, combine flour, sugar, and salt.
- In a saucepan, melt butter and 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, mix the buttermilk with the 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 frosting.
- Chop pecans.
- Melt butter and cocoa in a saucepan.
- Add the milk, vanilla, and powdered sugar.
- Stir together.
- Add the pecans, stir together, and pour over warm cake.
Recipe by A Muse in My Kitchen at http://amuseinmykitchen.com/2012/02/05/texas-sheet-cake/
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