Texas Sheet Cake

 

Cake

· 1 cup unsalted butter

· 1/2 cup lightly packed premium unsweetened natural cocoa

· 3 tablespoons canola oil

· 1 cup water

· 2 cups all-purpose flour

· 2 cups sugar

· 1 teaspoon baking soda

· 1/2 teaspoon fine sea salt

· 2 eggs

· 1/2 cup buttermilk

· 2 teaspoons pure vanilla extract

 

Frosting

· 1/2 cup unsalted butter

· 1/4 cup lightly packed premium unsweetened cocoa, preferably Dutch-processed

· 1/3 cup whole milk

· 2 teaspoons pure vanilla extract

· 3 cups sifted confectioners’ sugar

· 1/2 cup toasted chopped nuts

 

Steps

1) Center an oven rack and preheat the oven to 375°F.

2) To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pa and place in the center of the oven. Bake until the top is firm and a wooden sewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.

3) While the cake is in the oven, make the frosting; melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioner’ sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you’ll leave waves in the frosting. Allow to cool before cutting into squares.

4) Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

 

From: Vintage Cakes: Timeless Recipes for Cupcakes, Flips, Rolls, Layer, Ange, Bundt, Chiffon, and Icebox Cakes for Today’s Sweet Tooth

By: Julie Richardson