Texas Sheet Cake

from Martha Stewart

Cake

  • 2 sticks unsalted butter, plus more, room temperature, for pan
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup unsweetened natural cocoa powder
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon pure vanilla extract

    Icing

    • 6 tablespoons unsalted butter
    • 3 tablespoons unsweetened natural cocoa powder
    • 6 tablespoons heavy cream
    • 1 1/2 teaspoons pure vanilla extract
    • 1 3/4 cups plus 2 tablespoons confectioners’ sugar, sifted
    • 1 cup finely chopped toasted pecans (4 ounces, optional)
  1. Cake: Preheat oven to 375 degrees. Lightly butter a 9-by-13-inch cake pan. Line with parchment, leaving a 2-inch overhang on long sides. In a large heatproof bowl, whisk together flour, granulated sugar, baking soda, salt, and cinnamon.

  2. Melt butter in a saucepan over medium-low. Whisk in cocoa, then 1 cup water. Increase heat to medium-high and bring to a boil, whisking occasionally. Pour over flour mixture and stir to combine. Stir in eggs, buttermilk, and vanilla.

  3. Pour batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 22 to 24 minutes.
  4. Icing: In a small saucepan, bring butter, cocoa, and cream to a boil, stirring occasionally. Remove from heat; whisk in vanilla and confectioners’ sugar. Let stand until warm before using.

  5. Transfer cake in pan to a wire rack; let cool 15 minutes. Pour glaze over cake. (For a more elegant presentation, remove cake from pan using parchment and place on a serving platter before glazing.) Sprinkle with pecans and let cool before serving.

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Published in: on July 1, 2016 at 7:19 am  Leave a Comment  

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