Texas Sheet Cake

Kitchen Tested
  • Yield 16 servings
  • Prep 15 mins
  • Cook 45 mins

A luscious caramel frosting with coconut and pecans tops this potluck-perfect chocolate cake.

Texas Sheet Cake
Mark Boughton Photography / styling: Teresa Blackburn

Ingredients

Cake:
Cooking spray
2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, cut into small pieces
1 cup water
1/3 cup unsweetened cocoa
2 eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
Frosting:
3 egg yolks
1 cup evaporated milk, divided
1 teaspoon vanilla extract
1 cup sugar
1/2 cup butter, cut into small pieces
1 1/3 cups flaked, sweetened coconut
1 cup chopped pecans

Instructions

  1. Preheat oven to 350F. Coat a 13-by-9-by-2-inch baking pan with cooking spray.
  2. To prepare the cake, sift flour, sugar, baking soda and salt into a large bowl.
  3.  In a small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a simmer.
  4.  Add cocoa mixture, eggs, buttermilk and vanilla to flour mixture; stir to combine. Pour into pan and bake 30 minutes or until a wooden pick inserted in the middle comes out clean. Let cool on wire rack. Do not remove from pan.
  5. To prepare the frosting, whisk egg yolks and about 1/3 cup milk in a saucepan. Add remaining milk, vanilla and sugar. Add butter; cook over medium heat, stirring with a wooden spoon, until it comes to a full boil. Reduce heat to maintain boil and cook, stirring frequently, 7 minutes or until thick. Remove from heat and stir in coconut and pecans. Cool, stirring occasionally, until thick enough to spread.
  6. Spread frosting over top of cake.

Recipe by Jean Kressy.

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