Texas Sheet Cake
The restaurant secret here is blooming cocoa in hot butter and water, which pulls out a deeper chocolate flavor without buying expensive chocolate. Baked in one shallow pan, the cake cooks quickly,…
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cups unsalted butter
- 0.5 cup unsweetened cocoa powder
- 1 cups boiling water
- 2 large eggs
- 0.5 cup buttermilk
- 4 cups powdered sugar
- 1 cup chopped pecans
Instructions
- Heat the oven to 350°F. Grease a 15-by-10-inch jelly-roll pan, then line the bottom with parchment if you have it; the parchment makes serving easier and prevents a budget bake from sticking.
- Whisk the flour and granulated sugar together in a large bowl. In a saucepan over medium heat, bring 3/4 cup of the butter, the cocoa powder, and boiling water to a smooth simmer, whisking until no dry cocoa remains.
- Pour the hot cocoa mixture over the flour mixture and whisk just until combined. Add the eggs and buttermilk, then whisk until smooth; do not keep mixing once the flour disappears.
- Spread the batter evenly in the prepared pan. Bake for 20 to 22 minutes, until the center springs back lightly and a toothpick comes out with a few moist crumbs.
- While the cake bakes, melt the remaining 1/4 cup butter in the saucepan. Remove it from the heat and whisk in the powdered sugar and 2 tablespoons of hot water until glossy and pourable. Stir in the pecans.
- Pour the warm pecan icing over the hot cake as soon as it comes from the oven. Spread it gently to the edges with the back of a spoon; the heat will set the icing into a thin, fudgy layer.
- Cool for at least 20 minutes before cutting into squares. Serve from the pan for the easiest family-style dessert, and cover leftovers tightly at room temperature for up to 3 days.
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