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Texas Sheet Cake

Servings: 12 -16 pieces
Author: Jennifer Locklin

Ingredients

  • 2 cups Flour
  • 2 cups sugar
  • 1 stick butter
  • ½ cup oil
  • 4 tablespoons cocoa powder
  • 1 cup water
  • ¼ teaspoon Kosher salt
  • ½ cup buttermilk
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • Icing:
  • 1 stick butter
  • 4 tablespoon cocoa powder
  • 6 tablespoons milk
  • 1 teaspoon vanilla
  • 1 ½ cups chopped pecans
  • 1 pound powdered sugar

Instructions

  • Preheat oven to 325 degrees.
  • Sift flour and sugar together, put in large bowl.
  • Mix butter, oil, cocoa, water and salt in a saucepan and bring to a boil; pour over flour and sugar mixture and beat by hand with a wooden spoon.
  • Stir in buttermilk, cinnamon, eggs, soda and vanilla.
  • Pour into a greased jellyroll pan and bake at 325 degrees for about 20 minutes or just until set.
  • For the Icing: Bring butter, cocoa and milk to a light boil; remove from heat and beat in 1 pound of powdered sugar; stir in vanilla and pecans.
  • Pour over cake while cake is still warm.