Ingredients:
- °2 cups all-purpose flour
- °2 cups granulated sugar
- °1/4 tsp salt
- °4 tablespoons unsweetened cocoa powder
- °1 cup unsalted butter
- °1 cup water
- °1/2 cup buttermilk
- °2 large eggs
- °1 teaspoon baking soda
- °1 teaspoon pure vanilla extract
Icing:
- °1/2 cup unsalted butter
- °4 tablespoons unsweetened cocoa powder
- °6 tablespoons whole milk
- °1 teaspoon pure vanilla extract
- °3 cups powdered sugar
- °3/4 cup pecans (chopped)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 15×10-inch baking sheet with nonstick cooking spray. In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside. In a medium saucepan, melt the butter over medium heat. Add the cocoa powder and stir until smooth. Pour in the water and bring to a boil, then remove from heat. Gradually pour the hot butter mixture into the flour mixture, stirring until just combined.
In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add this wet mixture to the flour and butter mixture, stirring until smooth and well combined. Pour the batter into the prepared baking sheet and spread evenly. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Prepare the Icing:
While the cake cools slightly, melt the butter in a saucepan. Add the cocoa powder and milk, stirring until smooth. Bring to a boil, then remove from heat. Stir in the vanilla extract. Gradually add the powdered sugar, mixing until smooth. Fold in the chopped pecans. Pour the icing over the warm cake, spreading it evenly. Allow the cake to cool completely before serving.
Enjoy this decadent, moist, and chocolatey Texas Sheet Cake that’s perfect for any occasion!
