Good ‘Ol Texas Sheet Cake

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There are occasions where you’re looking for something familiar to help you feel better, whether you’re homesick, lonely, or just sad. This cake will do just that for you. You’ve had it, you know it… it’s home.

Good ‘Ol Texas Sheet Cake

As printed in Sweet on Texas, by Denise Gee, 2012.

The Cake Ingredients

2 cups granulated sugar

2 cups all purpose flour

½ to 1 teaspoon ground cinnamon (optional)

1 cup (2 sticks) unsalted butter

5 tablespoons unsweetened cocoa powder

1 cup water

½ cup buttermilk

2 eggs, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

The Icing Ingredients

½ cup (1 stick) unsalted butter

6 tablespoons milk

5 tablespoons unsweetened cocoa powder

3 2/3 cups powdered sugar, sifted

½ cup finely chopped pecans, lightly toasted (optional)

1 teaspoon vanilla extract

Cake: Preheat the oven to 400°F and lightly grease and flour a 10-x-5-x-15-x-1-inch baking (jelly roll) pan. In a large bowl, sift together the granulated sugar, flour, and cinnamon (if using). In a medium saucepan, bring the butter, cocoa powder, and water just to a boil over medium-high heat, stirring constantly; pour over the sugar mixture. Stir well to thoroughly combine. Stir the buttermilk into the mixture. Add the eggs, baking soda, and vanilla and stir well to thoroughly combine. Pour the batter into the prepared pan and bake for 20 to 25 minutes, until a toothpick inserted near the center comes out clean.

Icing: In a medium saucepan, bring the butter, milk, and cocoa powder to a boil, stirring constantly. Remove from the heat and add the powdered sugar, pecans, and vanilla; mix well for a smooth texture.

Remove the cake pan to a wire rack for 1 or 2 minutes. Pour the hot icing over the hot cake and spread evenly. Allow the iced cake to cool in the pan on a wire rack before serving. Cover leftovers with plastic wrap and keep refrigerated for up to 1 week.