More Great Recipes: Cake

Texas Chocolate Sheet Cake


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Member since 2008

Serves | Prep Time | Cook Time

Ingredients

FOR THE CAKE:

2 cups granulated sugar
2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1 stick butter
1 cup water
1/2 cup canola or vegetable oil
1/2 cup buttermilk
2 eggs, lightly beaten
1 teaspoon vanilla extract

FOR THE FROSTING:

1/4 cup plus 2 tablespoons milk
1/4 cup cocoa powder
1 stick butter
1 pound confectioners sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup chopped pecans (toasted)


FOR THE CAKE:



Preheat oven to 350 degrees. Line a 13 x 9 baking pan with Reynolds Parchment Paper. Mix together the sugar, flour, baking soda and set aside. In a saucepan melt 1 stick of butter, 1/2 cup oil, 1 cup water, 1/4 cup cocoa powder. Add the melted cocoa mixture to the dry ingredients. Add the buttermilk, eggs, and vanilla, stirring until you have a smooth, rather thin batter. Pour into your prepared pan, and bake at 350 degrees for 25 to 30 minutes, or until a toothpick comes out clean. While the cake is baking, prepare the frosting.



FOR THE FROSTING:



Mix the milk and cocoa in a saucepan. Add the butter and over medium heat stir until the butter melts. Remove from heat and gradually stir in the sugar and vanilla until smooth. Add the pecans. When the cake is just out of the oven, spread the frosting evenly on the hot cake.


Pairs Well With


Notes

This was the first cake I made from scratch (in the 8th grade). It's an easy cake, but tastes oh so good.

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