Image by The Stay At Home Chef via Youtube
Wow, the first word that came out of my mouth when I tried this Texas sheet cake by The Stay At Home Chef. It’s light, chocolatey and fluffy. The frosting and chopped pecans on top are heavenly. Grab a bite and you’ll surely make this recipe again and again!
For the cake:
For the frosting:
[social_warfare buttons=”facebook,pinterest,twitter,whatsapp”]
Start by preheating your oven to 350F and lightly grease a 13 x 18 inch baking sheet.
Get a large bowl, and add flour, sugar, cocoa, baking soda, and salt. Stir everything until well combined.
Add eggs, buttermilk, warm water, oil, and vanilla to the dry mixture. Whisk for a couple of minutes until smooth. Once done, transfer to the prepared baking sheet.
Place inside the preheated oven and bake for 20 to 25 minutes or until a toothpick comes out clean when inserted into the center of the cake. After baking, place on a wire rack and let it cool for 15 minutes before frosting.
Make the frosting. Add the butter in a medium-sized saucepan and place over low heat. Once melted, whisk in cocoa powder, then add the buttermilk. Turn the heat to medium-high and bring it to a simmer, while whisking constantly.
Once simmering, remove it from the heat and whisk in powdered sugar and vanilla until smooth. Pour it over the cake and smoothen it with a rubber spatula if needed. Sprinkle chopped pecans. Set aside and let the cake and frosting cool completely before you serve it.