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Good Ol' Texas Sheet Cake

Source of Recipe

From "Sweet on Texas" by Denise Gee


List of Ingredients

The Cake:
• 2 cups granulated sugar
• 2 cups all-purpose flour
• ½ to 1 tsp ground cinnamon (optional)
• 1 cup (2 sticks) unsalted butter
• 5 Tbsp unsweetened cocoa powder
• 1 cup water
• ½ cup buttermilk
• 2 eggs, lightly beaten
• 1 tsp baking soda
• 1 tsp vanilla extract

The Icing:
• ½ cup (1 stick) unsalted butter
• 6 Tbsp milk
• 5 Tbsp unsweetened cocoa powder
• 3â…” cups powdered sugar, sifted
• ½ cup finely chopped pecans, lightly toasted
• 1 tsp vanilla extract


Recipe

To make the cake:
Preheat the oven to 400°F and lightly grease and flour a 10 x 15 x 1-inch baking pan. In a large bowl, sift together the granulated sugar, flour, and cinnamon (if using).

In a medium saucepan, bring the butter, cocoa powder, and water just to a boil over medium-high heat, stirring constantly; pour over the sugar mixture. Stir well to thoroughly combine. Stir the buttermilk into the mixture. Add the eggs, baking soda, and vanilla and stir well to thoroughly combine.

Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean.

To make the icing:
In a medium saucepan, bring the butter, milk, and cocoa powder to a boil, stirring constantly. Remove from the heat and add the powdered sugar, pecans, and vanilla; mix well for a smooth texture.

Remove the cake pan to a wire rack for 1 to 2 minutes. Pour the hot icing over the hot cake and spread evenly. Allow the iced cake to cool in the pan on a wire rack before serving. Cover leftovers with plastic wrap and keep refrigerated for up to 1 week.

Makes one 10 x 15-inch cake