Texas Sheet Cake


With a presence as large as its namesake state, this humble, easy-to-prepare cake made it all the way to the finals for the best chocolate recipe bake-off. Since it first appeared in the magazine 12 years ago, it’s been a staff and reader favorite.



2      cups Gold Medal™ all-purpose flour
2      cups granulated sugar
1/4   teaspoon salt
1       cup butter
1       cup water
3       tablespoons unsweetened baking cocoa
1/2    cup buttermilk
1        teaspoon baking soda
1        teaspoon vanilla
2       eggs, slightly beaten


1/2     cup butter
3         tablespoons unsweetened baking cocoa
6         tablespoons milk
2 1/2    cups powdered sugar
1          teaspoon vanilla
1          cup chopped pecans


  • 1 Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
  • 2 In large bowl, stir together flour, granulated sugar and salt; set aside.
  • 3 In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • 4 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • 5 Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • 6 Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

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