Texas Sheet Cake

Texas Sheet Cake is a classic Southern dessert known for its rich chocolate flavor and moist texture. This cake is easy to make and perfect for feeding a crowd, making it a favorite for potlucks, picnics, and family gatherings. Topped with a decadent pecan-studded frosting, this cake is sure to be a hit with chocolate lovers everywhere.

Ingredients:

Cake:

• 2 cups flour
• 2 cups sugar
• 1/4 tsp salt
• 4 tbsp cocoa powder
• 2 sticks butter
• 1 cup boiling water
• 1/2 cup buttermilk
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla extract

Frosting:

• 1/2 cup chopped pecans
• 1 3/4 sticks butter
• 4 tbsp cocoa powder
• 6 tbsp milk
• 1 tsp vanilla extract
• 4 cups powdered sugar

Instructions:

1. Preheat the oven to 350°F and grease an 18×13-inch baking sheet.
2. In a medium mixing bowl, combine the flour, sugar, and salt.
3. In a saucepan, melt the butter and add in the cocoa powder. Stir until smooth.
4. Pour in the boiling water and allow the mixture to boil for about 30 seconds before removing from heat.
5. Pour the cocoa mixture over the flour mixture and stir lightly to combine.
6. In a small bowl, mix together the buttermilk, eggs, baking soda, and vanilla extract until well combined.
7. Pour the buttermilk mixture into the chocolate/flour mixture and stir until fully combined.
8. Pour the batter into the prepared baking sheet and spread it out evenly.
9. Bake the cake in the preheated oven for about 19-21 minutes, or until a toothpick inserted into the center comes out clean.
10. While the cake is baking, make the frosting by melting the butter in a saucepan.
11. Stir in the cocoa powder until smooth, then remove from heat.
12. Add in the milk, vanilla extract, and powdered sugar, and stir until the frosting is smooth and well combined.
13. Stir in the chopped pecans.
14. Once the cake is done baking, remove it from the oven and immediately pour the warm frosting over the top, spreading it out evenly.
15. Allow the cake to cool for about 30 minutes before cutting into squares and serving.

Tips:

• Be sure to use an 18×13-inch baking sheet to avoid spillage.
• You can use chopped walnuts or omit the nuts entirely if desired.
• For extra richness, you can add a splash of brewed coffee to the cake batter.
• Store any leftovers in an airtight container at room temperature for up to 3 days.