MY TEXAS SHEET CAKE


 


Wooow, this amazing Texas Sheet Cake is light and fluffy with a deliciously decadent cooked frosting on top. Just try it out and  you have a sheet cake that people will rave over!! After tasting this cake, I am sure you will leave your approval stamp on it !!!



INGREDIENTS :


- All-purpose flour: 2 cups


- Granulated sugar: 1 3/4 cups 


- Baking soda: 1 teaspoon 


- Fine sea salt: 1 teaspoon 


- Butter: 1 cup unsalted cut into tablespoons


- Cocoa powder: 1/3 cup 


- Brewed coffee: 1 cup


- Buttermilk: 1/2 cup 


- Eggs: 2 (large , slightly beaten)


- Pure vanilla extract: 1 1/2 teaspoon 



#For the Icing:


- Toasted pecan halves: 1 1/2 cup (roughly chopped) ;optional


- Unsalted butter: 3/4 cup 


- Cocoa powder: 1/3 cup 


- Whole milk: 1/3 cup 


- Sea salt: 1/4 teaspoon 


- Powdered sugar: 3 cups 


- Pure vanilla extract: 1 teaspoon 



METHOD :


#For the Cake:


1. First of all, preheat your oven to 350° and have ready a greased jelly roll pan (12″x17″) lined with parchment paper to fit. Otherwise, just spray with non stick spray.



2. Then whisk together flour, sugar, baking soda, and salt In a large mixing bowl and set aside until ready to use.



3. You'll want to add butter, cocoa, and coffee to a saucepan over medium-high heat and bring to a boil, stirring occasionally. Now that the mixture reaches a boil, you should whisk for 30 seconds and pour over the flour mixture. And please stir until evenly mixed.



4. Pick a small bowl and combine in together buttermilk, eggs, and vanilla. You can then add the buttermilk mixture to the bowl, stirring to combine.



5. Once done, pour the batter into the pan and smooth over the top. Bake until the center springs back slightly when gently poked, it takes around 22 to 25 minutes. Make sure to start on the icing as soon as the cake comes out of the oven.



#For the Icing:


1. If using the pecans, toast them while the cake is baking. You'll want to add the pecan halves to a dry pan over medium-low heat. And please cook for 3-4 minutes, stirring occasionally. One the pecans become fragrant, remove from the heat (do not allow to burn) and set aside until ready to use.


 

2. Now that the cake is out of the oven, you can add the butter, cocoa, milk, and salt to a large saucepan over medium heat and stir. Be sure to let butter to melt. Then you can stir in the powdered sugar, until smooth and add the vanilla.



3. At this point, you may want to add about 2/3 of pecans (if using).



4. Not to forget, pour the icing over the warm cake and spread to the edges. if using pecans, evenly sprinkle the remaining over the top.



5. Last step is to set aside and allow the icing to set. Serve & ENJOY !!!