Texas Sheet Cake Recipe

Ingredients

• 8 ounce s (227 g) unsalted butter
• 1 cup (236ml) water
• 1/3 cup (28-30 g) unsweetened cocoa powder
• 1/2 cup (110 g) brown sugar, firmly packed
• \1 1/2 cup s (300 g) granulated sugar
• 2 cup s (240 g) all-purpose flour
• 1 teaspoon (5 g) baking soda
• 3/4 teaspoon (4 g) salt
• 1/2 cup (113 g) sour cream(or buttermilk)
• 2 eggs
• \1 1/2 teaspoon (7ml) vanilla extra ct
• 4 ounce s (113 g) salted butter
• 1/4 cup (22 g) unsweetened cocoa powder
• 1/3 cup (80ml) buttermilk(or whole milk)
• 1 teaspoon (5ml) vanilla extra ct
• \1 1/2 cup s (395 g) powdered sugar
• 1 cup (120 g) chopped pecans, toasted (optional, but highly recommended)

Instructions

1. Preheat the oven to 350℉ (180℃).
2. Spray a 13×18 inch sheet pan or 11×16 jelly roll pan with cooking oil and line it with parchment paper. Set aside.
3. Heat the butter, water, and cocoa in a large saucepan on medium high heat and bring it to a boil.
4. Remove the pan from the stove, stir in the brown and granulated sugar, then follow with the flour, baking soda, and salt. Mix until well blended.
5. Next, add the eggs, vanilla extract, and sour cream. Mix with a hand held mixer or whisk until thoroughly combined.
6. Pour the cake batter into the prepared pan. Bake in a preheated oven for 18 20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let it cool for about 20 minutes.