Texas Sheet Cake
A big, thin chocolate cake with warm pecan fudge icing poured right over the top — made to feed a crowd.
Ingredients
- Cake: 2 cups flour, 2 cups sugar, 1 tsp baking soda, 1/2 tsp salt
- 1 cup butter, 1 cup water, 1/4 cup cocoa
- 2 eggs, 1/2 cup buttermilk, 1 tsp vanilla
- Icing: 1/2 cup butter, 1/4 cup cocoa, 6 tbsp milk
- 4 cups powdered sugar, 1 tsp vanilla, 1 cup chopped pecans
Method
- Heat the oven to 350°F; grease a large (18×13) sheet pan.
- Whisk the flour, sugar, baking soda, and salt.
- Boil the butter, water, and cocoa; pour over the dry mix, then stir in the eggs, buttermilk, and vanilla.
- Pour into the pan and bake 18–20 minutes.
- For the icing, boil the butter, cocoa, and milk; whisk in the powdered sugar, vanilla, and pecans, and pour over the warm cake. Cool and cut into squares.
Ice it while the cake is still warm so the fudge sets into the top.