Per the boyfriend’s request, today’s recipe is one of my favorite guilty pleasures, Texas sheet cake. I normally pair it with a big tall glass of milk but today it was salted caramel ice cream. Cheers to another delicious chocolate homemade dessert.

This moist cocoa based nutty dessert was baked in a large 12×18 inch jelly roll pan. I loved this dessert because it is so easy and is delicious for days and serves a crowd. (Or just a household of two 🙂

Texas Sheet Cake

▪ FOR THE CAKE:

▪ 2 cups Flour

▪ 2 cups Sugar

▪ 1/4 teaspoon Salt

▪ 4 Tablespoons (heaping) Cocoa

▪ 2 sticks Butter

▪ 1 cup Boiling Water

▪ 1/2 cup Buttermilk (if you do not have buttermilk combine one Tbs of white vinegar and 1/2 cup milk and combine)

▪ 2 whole Beaten Eggs

▪ 1 teaspoon Baking Soda

▪ 1 teaspoon Vanilla

▪ FOR FROSTING:

▪ 1/2 cup Finely Chopped Pecans

▪ 1-3/4 stick Butter

▪ 4 Tablespoons (heaping) Cocoa

▪ 6 Tablespoons Milk

▪ 1 teaspoon Vanilla

▪ 1 pound (minus 1/2 Cup) Powdered Sugar

Instructions:

In a large bowl combine flour, sugar, and salt.

In a saucepan, melt butter. Add cocoa and stir.

Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir.

In a bowl, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into wet mixture. Pour into sheet cake pan and bake at 350 for 20 minutes.

While cake is baking, (5 minutes before ready to remove from oven) start making the icing. Melt butter in a saucepan. Add cocoa and stir. Remove from heat and add the milk, vanilla, and powdered sugar. Stir together. Add the chopped pecans. After combined pour over the cake.

After it cools cut and eat. Delicious warm or cold. Enjoy!

(Adapted from thepioneerwoman.com)