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
- 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
- 6 tablespoons butter
- ⅓ cup fat-free milk
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
- 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 the center comes out clean. Place on a wire rack.
- 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.