Texas Sheet Cake
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This version of the classic Texas sheet cake has a mocha cake and a creamy chocolate frosting.
Hands-on: 35 minutesTotal: 1 hour
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ⅛ tsp. salt
- 2 cups granulated sugar
- 1 cup plus 6 Tbsp. butter, divided
- 1 cup brewed black coffee
- ½ cup unsweetened cocoa powder, divided
- ½ cup buttermilk
- 2 large eggs
- 2 tsp. vanilla extract, divided
- ⅓ cup whole milk
- 3¾ cups powdered sugar, sifted
- ¾ cup chopped pecans
- Sift together flour, baking soda, salt, and granulated sugar into a large mixing bowl; set aside.
- Preheat oven to 350°F. Grease and flour a 10" × 15" jelly-roll pan.
- In a small saucepan over medium heat, combine 1 cup butter, coffee, and ¼ cup cocoa. Heat mixture, stirring constantly, until butter is melted and mixture just begins to bubble. Pour over dry ingredients in the mixing bowl and blend well.
- In another bowl combine buttermilk, eggs, and 1 teaspoon vanilla. Stir buttermilk mixture into chocolate batter. Pour into the prepared pan.
- Bake for about 25 minutes. The cake should spring back when lightly touched.
- Meanwhile, make the chocolate pecan frosting: Combine milk and remaining butter and cocoa in a medium saucepan; bring to a boil over medium-high heat, stirring constantly. Gradually stir in powdered sugar. Add remaining vanilla. Mix to blend thoroughly. Spread frosting over the hot cake in the pan. Top with pecans.