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Texas Sheet Cake

Yep, everything is bigger here.

Equipment

  • 1 electric mixer

Ingredients  

Cake

  • ½ cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 stick unsalted butter
  • ½ cup vegetable shortening
  • 6 tablespoons cocoa
  • 1 cup water

Icing

  • 1 stick unsalted butter
  • 6 tablespoons buttermilk
  • 6 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 pound powdered sugar
  • 1 cup pecan pieces

Directions 

Cake

  • In a mixing bowl combine buttermilk, eggs, vanilla, and baking soda. Whisk until smooth and set aside.
  • In another mixing bowl combine then sift flour, sugar, cinnamon, and salt. Set aside.
  • Bring to boil in saucepan unsalted butter, vegetable shortening, cocoa, and water.
  • Pour hot mixture over flour mixture and stir vigorously with a wooden spoon. Add buttermilk mixture and stir to thoroughly incorporate.
  • Pour batter in buttered and floured half-sheet-cake pan (about 15 x 10) and bake at 400 degrees for 20 minutes or until edges of cake pull away from the pan and the cake springs back when you touch it.

Icing

  • About 10 minutes before the cake is done, bring to a boil unsalted butter, buttermilk, and cocoa.
  • Quickly remove from heat (it will not be pretty) and add vanilla and powdered sugar; beat with an electric mixer till smooth.
  • Stir in pecan pieces.
  • Spread icing over hot cake (this is important). Allow to cool, then cut into squares and serve.