2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter
1/3 cup unsweetened cocoa powder
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
For the Frosting:
1/2 cup unsalted butter
1/3 cup milk
1/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Chopped pecans or walnuts for topping (optional)
Directions:
Preheat your oven to 350°F (175°C). Grease a 10×15 inch baking pan.
In a large bowl, mix together flour, sugar, baking soda, and salt. Set aside.
In a saucepan, melt 1 cup butter over medium heat. Stir in 1/3 cup cocoa powder and water, and bring to a boil. Remove from heat and pour over the flour mixture. Stir until well combined.
Add buttermilk, eggs, and vanilla to the batter and mix well. Pour the batter into the prepared baking pan.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, melt 1/2 cup butter. Stir in milk and 1/4 cup cocoa powder, and bring to a boil. Remove from heat and mix in powdered sugar and vanilla extract until smooth.
Pour the warm frosting over the hot cake as soon as it comes out of the oven. If desired, sprinkle with chopped pecans or walnuts.
Allow the cake to cool before cutting into squares. Serve and enjoy the rich and moist Texas Sheet Cake!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approximately 450 kcal per serving | Servings: 20 servings