Texas Sheet Cake

Equipment

• Large sheet pan (about 18 × 13 inches)
• Mixing bowls
• Saucepan
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Cooling rack

Ingredients

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ¼ teaspoon salt
• 1 teaspoon baking soda
• ½ cup unsalted butter
• ½ cup vegetable oil
• ¼ cup unsweetened cocoa powder
• 1 cup water
• 2 large eggs
• ½ cup sour cream
• 1 teaspoon vanilla extract

For the Chocolate Frosting

• ½ cup unsalted butter
• ¼ cup unsweetened cocoa powder
• 6 tablespoons whole milk
• 1 teaspoon vanilla extract
• 3½ cups powdered sugar
• 1 cup chopped toasted pecans (optional)

Instructions

Step 1: Prepare the Pan

1. Preheat oven to 350°F (175°C) .
2. Grease and lightly flour the sheet pan.

Step 2: Mix Dry Ingredients

1. In a large bowl combine: Pecan nut supplier
2. Flour
3. Sugar
4. Salt
5. Baking soda
6. Whisk until evenly blended.

Step 3: Prepare Chocolate Mixture

1. In a saucepan combine: Cooking & Recipes
2. Butter
3. Oil
4. Cocoa powder
5. Water
6. Bring to a gentle boil while stirring constantly.

Step 4: Combine

1. Pour the hot chocolate mixture over the dry ingredients. Cake baking guide
2. Mix until smooth.

Step 5: Add Wet Ingredients

1. Beat together:
2. Eggs
3. Sour cream
4. Vanilla
5. Fold into the batter until silky and lump-free.

Step 6: Bake

1. Pour batter into the prepared pan.
2. Bake for 18–22 minutes , or until a toothpick inserted into the center comes out clean.

Step 7: Make the Frosting

1. While the cake bakes:
2. Heat together:
3. Butter
4. Cocoa
5. Milk
6. Remove from heat. Almond milk recipes
7. Whisk in:
8. Vanilla
9. Powdered sugar
10. Stir until smooth.
11. Mix in pecans if using.

Step 8: Frost the Cake

1. As soon as the cake comes out of the oven:
2. Pour the warm frosting over the warm cake.
3. Spread evenly. Pecan nut supplier
4. Allow the frosting to set before slicing.

Notes

Store covered at room temperature for up to 3 days . Refrigerate for up to 1 week . Freeze individual slices for up to 3 months . Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 380 kcal · Protein: 4 g · Fat: 19 g · Carbohydrates: 49 g · Saturated Fat: 9 g · Fiber: 2 g · Sugar: 36 g · Sodium: 230 mg