Texas Sheet Cake

This bake-sale and potluck staple is moist, dense, and ultra-chocolaty.  We lined the pan with parchment to make it easier to transfer the cake to a serving platter.

 

Texas Sheet cake

 

 

For Cake.

1 cup (2 sticks) unsalted butter, plus more (room temperature) for pan

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon coarse salt

1/2 teaspoon ground cinnamon

1/4 cup unsweetened natural cocoa powder

1 cup water

2 large eggs, lightly beaten

1/2 cup buttermilk

1 teaspoon pure vanilla extract

 

For Icing

6 tablespoons unsalted butter

3 tablespoons unsweetened natural cocoa powder

6 tablespoons heavy cream

1 1/2 teaspoons pure vanilla extract

13/4 cups plus 2 tablespoons confectioners’ sugar, sifted

1 cup chopped toasted pecans

 

  1.  Make the cake Preheat oven to 375℉.  Butter a 9-by-13 baking pan.  Line with parchment leaving a 2-inch overhang on long sides.  In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.
  2.  Melt butter in a saucepan over medium-low heat.  Whisk in cocoa, then the water.  Raise heat to medium-high and bring to a boil, whisking occasionally.  Pour over flour mixture; stir to combine.  Stir in eggs, buttermilk, and vanilla.  Pour batter into prepared pan; smooth top with an offset spatula.  Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  3.  Make the icing;  In a small saucepan, bring butter cocoa and cream to a boil, stirring occasionally.  Remove from heat; whisk in vanilla and confectioners’ sugar.  Let stand until warm before using.  Transfer cake in a pan to a wire rack; let cool 15 minutes.  Pour glaze over cake.  Sprinkle with pecans and let cool before serving.

 

 

The Donut Shop

 

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