RecipesMeals

Texas Sheet Cake

Texas Sheet Cake

This moist chocolate cake is all about the fudgy chocolate frosting. Our version is topped with candied spiced pecans for a little pizzazz.

Ingreadient

• Cooking spray
• 2 cups all-purpose flour
• 1 2/3 cups packed light brown sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup unsalted butter
• 1 cup brewed coffee
• 1/3 cup unsweetened cocoa powder
• 1/2 cup whole buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup unsalted butter
• 6 tablespoons whole milk
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3 1/2 cups powdered sugar, sifted
• 2 tablespoons unsalted butter
• 1/4 cup light brown sugar
• 2 tablespoons water
• 1 cup pecan halves, roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon
• Flaky sea salt (optional)

Direction

1. Preheat oven to 350°F. Coat a 9- x 13-inch metal baking pan with cooking spray. Line bottom of pan with parchment paper, and coat parchment with cooking spray; set aside.
2. Whisk together flour, sugar, baking soda, and salt in a large bowl. Heat butter, coffee, and cocoa in a small saucepan over medium, stirring occasionally, until mixture is heated through and butter is completely melted. Remove from heat, and pour into flour mixture; whisk until just combined. Let cool for 5 minutes.
3. Whisk together buttermilk, eggs, and vanilla in a medium bowl. Whisk into flour mixture until just combined. Pour batter into prepared pan, and firmly tap bottom of pan on a kitchen towel several times to remove any excess air bubbles. Bake in preheated oven until slightly risen and a wooden pick inserted in center comes out clean, 22 to 25 minutes. Place Cake  on a wire rack. (Be sure to prepare Chocolate Frosting while Cake bakes in order to pour over Cake while hot).
4. Heat butter, milk, cocoa, vanilla, and salt in a medium saucepan over medium, stirring occasionally, until just at a simmer, about 5 minutes. Add powdered sugar, and whisk until smooth. Pour Chocolate Frosting over hot Cake, and spread with a spatula to completely cover Cake. Let cool completely, about 1 hour.
5. Melt butter in a medium-size nonstick skillet over medium. Add brown sugar and water, and cook, stirring constantly, until sugar has melted, about 2 minutes. Add pecans, salt, cayenne, and cinnamon, and cook, stirring often, until sugar mixture coats pecans well and bubbles from liquid have started to slow, 3 to 5 minutes. Pour mixture onto a parchment paper-lined baking sheet, and spread into an even layer. Let cool to room temperature, about 15 minutes. Break into smaller pieces, and sprinkle evenly over frosted Cake while Frosting is still warm. Once cooled completely, sprinkle flaky sea salt over Frosting. Slice and serve.