A classic Texas Sheet Cake recipe from Sue Shoquist. This large, crowd-pleasing cake is baked in a sheet pan and topped with a warm, fudgy cocoa and pecan icing.
Author
Sue Shoquist
Recipe
| Measurements | Ingredients |
|---|---|
| For the Cake | |
| 2 cups | All-Purpose Flour |
| 2 cups | Sugar |
| 1 teaspoon | Baking Soda |
| 1 ½ teaspoons | Salt |
| 1 cup (2 sticks) | Margarine |
| 1 cup | Water |
| 3 ½ tablespoons | Cocoa Powder |
| ½ cup | Buttermilk |
| 2 | Eggs |
| 1 teaspoon | Vanilla Extract |
| For the Icing | |
| ½ cup (1 stick) | Margarine |
| 6 tablespoons | Milk |
| 3 ½ tablespoons | Cocoa Powder |
| 1 pound | Confectioners Sugar |
| 1 ½ teaspoons | Vanilla Extract |
| 1 cup | Chopped Nuts (pecans are traditional) |
Instructions
1. Make the Cake
- Preheat oven to 375°F. Grease and flour a large sheet pan (approximately 17x11 inches).
- In a large mixing bowl, combine the flour, sugar, and baking soda.
- In a saucepan, bring the 1 cup of margarine, water, 3 ½ tablespoons of cocoa, and salt to a boil.
- Pour the hot cocoa mixture over the dry ingredients and mix well.
- In a small bowl, whisk together the buttermilk, eggs, and 1 teaspoon of vanilla.
- Add the buttermilk mixture to the cake batter and mix until just combined.
- Pour the batter into the prepared sheet pan and spread evenly.
- Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
2. Make the Icing
- While the cake is baking, prepare the icing. In a saucepan, combine the ½ cup of margarine, milk, and 3 ½ tablespoons of cocoa.
- Bring the mixture to a boil, stirring until everything is melted and smooth.
- Remove the pan from the heat. Immediately stir in the confectioners’ sugar, 1 ½ teaspoons of vanilla, and the chopped nuts. Mix until smooth.
- Pour the warm icing over the cake while the cake is still hot from the oven. Spread quickly and evenly.
- Let the cake cool and the icing set before cutting into squares.
