Texas Sheet Cake

Texas Sheet Cake

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.

Yields: 20 servings

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
  • ¼ teaspoon salt
  • ¾ cup water
  • ½ cup butter
  • 1/4 cup unsweetened cocoa
  • ½ cup low-fat buttermilk
  • 1 tablespoon vanilla extract, divided
  • 2 large eggs

Frosting:

  • 6 tablespoons butter
  • ⅓ cup fat-free milk
  • 1/4 cup unsweetened cocoa powder
  • 3 cups powdered sugar

Directions:

  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. 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.
  4. 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.
  5. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan.
  6. Bake at 375° for 22 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack.
  7. For the Frosting: 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. Cool completely on wire rack.