Texas Sheet Cake

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 8/19/2020

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

1 hr Prep: 15 min Cook: 45 min
Serves: 16 Save

Ingredients (20)

  • Cake:
  • Cooking spray
  • 2 cup all-purpose flour
  • 1 3/4 cup 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 cup flaked, sweetened coconut
  • 1 cup chopped pecans

Directions

  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.