Texas Sheet cake


°2 cups all-purpose flour

°2 cups of sugar

°1/4 tsp salt

°4 tablespoons unsweetened cocoa powder

°1 cup butter

°1 cup of water

°1/2 cup buttermilk

°2 eggs °1 teaspoon baking soda

°1 teaspoon vanilla extract +Icing:

°1/2 cup butter

°4 tablespoons unsweetened cocoa powder

°6 tablespoons of milk

°1 teaspoon vanilla extract

°3 cups powdered sugar

°3/4 cup pecans (chopped)


Preheat broiler 350 degrees. Set up a baking sheet with nonstick cooking shower.

Blend flour, sugar and salt. Hold for some other time.

In a pan, liquefy the spread with the unsweetened cocoa powder and once softened, add the water and heat to the point of boiling, then eliminate from the intensity.

Add the softened margarine blend to your flour combination and blend until recently joined.

In a bowl, whisk the buttermilk with the egg, baking pop and vanilla. Then add to your other blend and combine as one. Add it to your iron and prepare for 20 minutes or until cooked through. +Icing: Soften the spread and speed in the milk and unsweetened cocoa powder. Heat to the point of boiling then eliminate from heat.

Integrate the vanilla concentrate. Add the powdered sugar and blend until joined. Add the slashed walnuts last. Pour over hot cake and let cool prior to serving. Enjoy !

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