The Ultimate Texas Sheet Cake

Sift together 2 cups of flour, 2 cups of sugar, 3/4 cup of black cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt in a large bowl.

Set the dry ingredients aside.

In a separate jug, combine 1 cup of buttermilk, 1/2 cup of water, 1/2 cup of vegetable oil, 2 teaspoons of vanilla extract, and 2 large eggs. Mix to break up the eggs.

Pour the wet ingredients into the dry ingredients and whisk until just combined, being careful not to over mix.

Pour the batter into a greased 12 by 17 inch cookie sheet and spread it evenly to the corners.

Bang the cookie sheet on the countertop to settle the batter evenly.

Bake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 20 to 25 minutes.

While the cake is baking, prepare the frosting by blending together 1/2 cup of evaporated milk, 1 cup of sugar, and 4 ounces of melted bittersweet chocolate until smooth.

Once the cake is baked, pour the frosting over the warm cake and spread it evenly.

Top the frosted cake with chopped toasted pecans.

Equipment Needed

Spice Level: