Texas Sheet Cake
Preparation
25 MIN
Cooking
20 MIN
Output
12 to 16 servings

Texas Sheet Cake

Ingredients

    Cake

  • 430 ml (1 ¾ cups) unbleached all-purpose flour
  • 10 ml (2 tsp) baking powder
  • 2 eggs
  • 60 ml (¼ cup) cocoa powder
  • 500 ml (2 cups) brown sugar
  • 60 ml (¼ cup) canola oil
  • 250 ml (1 cup) buttermilk

    Icing

  • 250 ml (1 cup) milk
  • 115 g (4 oz) dark chocolate, chopped
  • 60 ml (¼ cup) cocoa powder
  • 60 ml (¼ cup) butter, softened
  • 375 ml (1 ½ cups) icing sugar
  • 375 ml (1 ½ cups) pecans, toasted and crushed

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 43 x 30 cm (17 x 12-inch) baking sheet with parchment paper. Set aside.
  2. In a bowl, combine the flour and baking powder. Set aside.
  3. In another bowl, combine the eggs, cocoa powder and sugar with a whisk. Add the oil. Add the dry ingredients alternately with the buttermilk. Spread on the prepared baking sheet. Bake for 20 minutes or until a toothpick inserted in the centre of the cake comes out clean.

Icing

  1. Meanwhile, in a saucepan, bring the milk, chocolate, cocoa powder, butter and icing sugar to a boil. Boil for 30 seconds, stirring constantly. Add the pecans.
  2. Spread the hot icing on the cake right out of the oven. Let cool completely.

Note

The Texas Sheet Cake has a soft texture and the main ingredients (chocolate, cocoa powder, pecans) will remind you of brownies.