Texas Sheet Cake
Great Chocolate Sheet Cake I especially like it with the cinnamon added. Gives it a great depth of flavor. Great pot-luck addition.
Great Chocolate Sheet Cake I especially like it with the cinnamon added. Gives it a great depth of flavor. Great pot-luck addition.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 cup butter
- 1 cup water
- 1/4 cup butter
- 1/2 cup pecans chopped
- 1/3 cup unsweetened cocoa powder
- cake
- 1/2 teaspoon vanilla
- 2 cups all purpose flour
- 1/2 cup buttermilk
- chocolate frosting
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon cinnamon (optional)
- 2 large eggs slightl beaten
- 1 1/2 teaspoon vanilla
- 3 tablespoon buttermilk
- 2 1/4 cups powdered sugar sifted
- Carbohydrate 151.899995564594 g
- Cholesterol 182.244375 mg
- Fat 27.3579853090993 g
- Fiber 1.90231885255974 g
- Protein 7.85814003130909 g
- Saturated Fat 12.8185664385183 g
- Serving Size 1 1 Serving (244g)
- Sodium 387.41972125709 mg
- Sugar 149.997676712034 g
- Trans Fat 2.08101091162093 g
- Calories 863 calories
Step-by-step
- Grease a 15X10X1 inch baking pan (a 9X13 also works fine); set aside.
- In a medium saucepan combine butter, water, and cocoa powder.
- Bring to boil, stirring constantly.
- Remove from heat.
- In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon (if desired).
- Add eggs, buttermilk, and vanilla.
- Beat with an electric mixer on low to medium speed to combine.
- Add cocoa mixture and beat until blended.
- Pour batter into prepared pan.
- Bake in a 375F oven 20 minutes, or until cake springs back when lightly touched.
- (Will bake about 30 minutes in a 9X13 pan)
- Immediately pour hot Chocolate Frosting over warm cake; spread evenly.
- completely cool cake in pan on a wire rack.
- Cut into squares.
- In a medium saucepan stir together butter, cocoa, and buttermilk.
- Cook and stir until boiling; remove from heat.
- Beat in powdered sugar and vanilla with an electric mixer on low speed until blended.
- Stir in nuts (or sprinkle on top of cake).
- Prepare and bake cake as directed; cool completely.
- Do not frost.
- Place in a freezer container or bag.
- Freeze up to 1 month.
- Before serving, thaw several hours at room temperature.
- Frost as directed.
Standard baking pans require precise adaptation when scaling batters, yet this recipe accommodates both a 15x10x1-inch jelly roll pan and a standard 9x13-inch glass dish by adjusting the baking time from 20 minutes up to roughly 30 minutes based on depth. Achieving the signature tender crumb relies entirely on boiling the butter, water, and cocoa powder together before combining them with the dry ingredients, a process that blooms the cocoa solids and dissolves the sugar simultaneously. Overmixing at the flour stage develops excess gluten that turns a tender sponge into a tough crumb, so keep mixer speeds low just until combined. Swapping buttermilk for standard milk requires adding a pinch of cream of tartar to maintain the acidic reaction needed for the baking soda to lift the heavy batter properly. Pouring the cooked chocolate frosting directly over the warm cake allows the sugars to seep slightly into the surface, creating a fudgy barrier that seals in moisture as the dessert cools completely on a wire rack.
