Texas Sheet Cake with Pecans

Ingredients

• For the cake: For the cake:
• 2 cups (400g) granulated sugar 2 cups (400g) granulated sugar
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/2 cup (118ml) vegetable oil 1/2 cup (118ml) vegetable oil
• 1/4 cup (25g) unsweetened cocoa powder 1/4 cup (25g) unsweetened cocoa powder
• 1 cup (237ml) water 1 cup (237ml) water
• 1/2 cup (120ml) buttermilk 1/2 cup (120ml) buttermilk
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the frosting: For the frosting:
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 cup (25g) unsweetened cocoa powder 1/4 cup (25g) unsweetened cocoa powder
• 1/4 cup (59ml) milk 1/4 cup (59ml) milk
• 4 cups (480g) powdered sugar 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (113g) chopped pecans 1 cup (113g) chopped pecans

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 59g, 45g
• Protein: 4g
• Fiber: 2g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 350°F (175°C). Grease and flour a 13x9-inch (33x23cm) baking pan.
2. 2.
   In a large mixing bowl, combine the sugar, flour, baking soda, and salt.
3. 3.
   In a saucepan, melt the butter over medium heat. Stir in the vegetable oil, cocoa powder, and water. Bring the mixture to a boil, then remove from heat.
4. 4.
   Pour the cocoa mixture over the dry ingredients and mix well.
5. 5.
   In a separate bowl, whisk together the buttermilk, eggs, and vanilla extract. Add this mixture to the batter and stir until well combined.
6. 6.
   Pour the batter into the prepared baking pan and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   While the cake is baking, prepare the frosting. In a saucepan, melt the butter over medium heat. Stir in the cocoa powder and milk. Bring the mixture to a boil, then remove from heat.
9. 9.
   Gradually whisk in the powdered sugar and vanilla extract until smooth.
10. 10.
    Stir in the chopped pecans.
11. 11.
    Once the cake is done baking, remove it from the oven and let it cool for a few minutes.
12. 12.
    Pour the warm frosting over the warm cake, spreading it evenly.
13. 13.
    Allow the cake to cool completely before serving.

Treat your ingredients with care...

• Pecans — Toast the pecans in a dry skillet over medium heat for a few minutes until fragrant. This will enhance their flavor and add a nice crunch to the frosting.

Tips & Tricks

• For an extra chocolatey flavor, add a handful of chocolate chips to the cake batter before baking.
• Make sure to pour the frosting over the cake while both are still warm for a smooth and even distribution.
• If you prefer a less sweet frosting, reduce the amount of powdered sugar to your taste.
• Serve the cake at room temperature or slightly warmed for the best texture and flavor.
• This cake can be made a day in advance and stored in an airtight container at room temperature.

Serving advice

Serve each slice of Texas Sheet Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast to the rich chocolate and nutty flavors.

Presentation advice

To enhance the presentation, sprinkle some additional chopped pecans on top of the frosted cake. You can also dust the cake with a light sprinkle of cocoa powder for an elegant touch.