Texas Sheet Cake
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5/6/2008 - 5/7/08
This extra recipe is for the chocolate/pecan cake of Emily Swantner's youth. She calls it "comfort food deluxe.""As the family baker, It is one of the first cakes I learned to make as a child and one I continue to make today," she says. "Growing up with five brothers, it never lasted long in our household. Each time anyone walked past the cake, another piece was devoured."
The buttermilk in the cake provides the creaminess and slightly sour flavor. The pecans add wonderful texture.
To toast pecans, bake in a 350 degree oven for about 10 minutes.
Preheat the oven to 375 degrees. Butter a 9-by-13-inch pan. Set aside.TEXAS SHEET CAKE
(12 servings)
For the cake:
1 cup unsalted butter
1 cup water
1/4 cup cocoa
1-3/4 cups granulated sugar
2-1/4 cups all-purpose flour
1/4 teaspoon kosher salt
2 extra-large eggs, lightly beaten
1 teaspoon baking soda
1/2 cup buttermilk
1 teaspoon pure vanilla extract
Combine the butter, water and cocoa in a large saucepan over medium heat; heat until butter melts. Add the sugar, flour, salt, eggs, soda, buttermilk and vanilla. Stir with a wooden spoon to combine.
Pour into the prepared pan and bake at 375 degrees for about 25 to 30 minutes or until the cake springs back in the center.
For the frosting:Combine the butter, cocoa and milk in a medium saucepan. Bring to a boil. Add the remaining ingredients and mix well with an electric mixer until well combined. Spread the frosting over the hot sheet cake, then sprinkle with the chopped pecans.
1/2 cup unsalted butter
1/4 cup cocoa
1/3 cup whole milk
1 (1-pound) box powdered sugar, sifted
1 teaspoon pure vanilla extract
1 cup pecans, lightly toasted and chopped
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