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Holidays » Birthdays » Texas Sheet Cake

Texas Sheet Cake

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Texas Sheet Cake

Texas Sheet Cake

Texas sized goodness this chocolaty Texas Sheet Cake has got to be one of my family’s favorite recipes.  This is my little sister’s go to birthday cake for her daughters, those little gals have great taste. I mean can you blame them?  A supersized sheet cake topped with chocolate frosting and pecans, hellooo taste buds.  This recipe from Cooking Light is pretty, fairly close to the version we make at home or you could say our version has never quite made it officially paper. We never stop to measure ingredients and toss in chocolate as we go and always, always finish with an extra heavy dose of pecans, cause you can never have too many pecans.  

 

Texas Sheet Cake from sweetlifebake.com

Texas Sheet Cake
Print
Texas Sheet Cake
Author: Vianney Rodriguez
Ingredients
  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 2 cups all-purpose flour about 9 ounces
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa divided
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon vanilla extract divided
  • 2 large eggs
  • 6 tablespoons butter
  • 1/3 cup fat-free milk
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans toasted
Instructions
  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife.
  4. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture.
  5. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan.
  6. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  7. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla.
  8. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
Recipe Notes

recipe from Cooking Light

Baked Goods// Birthdays1 Comment

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Comments

  1. Rosa says

    April 2, 2014 at 6:49 am

    A delicious treat! Very tempting and so delicious.

    Cheers,

    Rosa

    Reply

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Welcome to Sweet Life.

I'm Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist. Here in South Texas, we love to entertain and spend time in the company of good people. Sweet Life is a celebration of that connection and the vibrant, unique culture of South Texas.

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