Classic Texas Sheet Cake

Texas Sheet Cake is a Southern specialty. Recipes for this cake is passed from generation to generation—and for good reason! This cake is incredibly easy to make, and calls for simple pantry ingredients. Make sure that you bring plenty of copies of this recipe with you because, believe me, your friends and family will be asking for it.

Ingredients:

Cake

2     cups Gold Medal® all-purpose flour

2     cups granulated sugar

1/4  teaspoon salt

1     cup butter

1     cup water

3     tablespoons unsweetened baking cocoa

1/2  cup buttermilk

1     teaspoon baking soda

1     teaspoon vanilla

2     eggs, slightly beaten

Frosting:

1/2    cup butter

3       tablespoons unsweetened baking cocoa

6       tablespoons milk

2 1/2 cups powdered sugar

1       teaspoon vanilla

1       cup chopped pecans

Directions:

Start off by preheating your oven to 325°, spray a 10- by 15-inch jelly roll pan with cooking spray. In a large bowl, whisk together sugar, flour and salt. Set aside.

In a medium saucepan, bring butter, water and cocoa powder to a boil. 

Pour the chocolate mixture over the dry ingredients. 

Mix until smooth. 

Whisk together the wet ingredients and baking soda in a bowl or measuring cup. 

Add the wet ingredients and mix until incorporated.  

Pour the batter into the prepared pan. 

Bake for 22 to 25 minutes, or until a toothpick comes out clean.  

Frosting Directions:    

While the cake is baking, start on the frosting. Add the cocoa, milk and butter to a saucepan. Heat over medium heat until the butter melts. Remove from heat. 

Beat until smooth, add chopped pecans. 

Pour the frosting over the hot cake. Let cool completely before cutting. 

Source: Betty Crocker