Detailed Directions and Instructions
Step 1: Prepare the Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour a large baking sheet or jelly roll pan. In a saucepan, combine water, butter, and cocoa powder, bringing it to a boil while stirring. In a separate bowl, mix the flour, sugar, and salt. Pour the hot cocoa mixture into the dry ingredients and mix well. Then, add eggs, buttermilk, and vanilla, stirring until well combined.
Step 2: Bake the Cake
Pour the batter into the prepared pan, spreading it evenly. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once baked, remove the cake from the oven and let it cool in the pan.
Step 3: Prepare the Frosting
In a saucepan, melt butter over medium heat. Once melted, add cocoa powder and stir until combined. Remove from heat and add powdered sugar and milk, mixing until smooth. Finally, stir in vanilla extract.
Step 4: Frost the Cake
While the cake is still warm, pour the frosting over the cake, spreading it evenly. Allow the frosting to set as the cake finishes cooling.
Step 5: Serve
Once the frosting has set, cut the cake into squares and serve. Enjoy your Texas Sheet Cake!
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for a longer shelf life.
Variations
Feel free to experiment by adding nuts, such as pecans or walnuts, into the batter or topping for added texture and flavor.
Gluten-Free Option
For a gluten-free variation, substitute regular flour with a gluten-free all-purpose blend.
Serving Suggestions
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
