Texas Sheet Cake
Source of Recipe
Relish magazine
Recipe Introduction
Texas sheet cake is very closely related to German Sweet Chocolate Cake. Both recipes call for buttermilk and pecans. The big difference is that the sheet cake is infinitely easier to put together. Given our druthers, we go for the sheet cake. It’s a big old-fashioned cake, easy to transport and a real crowd pleaser.
List of Ingredients
Cake:
2 cups all-purpose flour
13/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, cut into pieces
1 cup water
1/3 cup unsweetened cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Frosting:
3 egg yolks
1 cup evaporated milk, divided
1 teaspoon vanilla extract
1 cup sugar
1/2 cup butter, cut into pieces
11/3 cups flaked, sweetened coconut
1 cup chopped pecans
Recipe
Preheat oven to 350F. Coat a 13 x 9 x 2-inch baking pan with cooking spray.
Sift flour, sugar, baking soda and salt into a large bowl.
In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into prepared pan and bake 30 minutes or until a tester inserted in the middle comes out clean. Cool on wire rack. Do not remove from pan.
To make frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
Spread frosting over top of cake. Serves 16.
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