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- Dec 20, 2017
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Has anyone ever had this? It is so darn delicious. I still haven't made one! It is also called Texas Funeral Cake because it is always welcome for the meal after a funeral.
There are so many recipes for it online and I don't have one that anyone has given me. I'll try to get a recipe posted. As I'm looking around i see some use Dr. Pepper in the recipe. Almost all use pecan shards.
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1 cup unsalted butter
4 heaping tablespoons unsweetened cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Before you get started, make sure you know how to measure flour correctly. This will help your Texas sheet cake to turn out amazing every time!
If you are out of buttermilk, don’t panic. Use a simple buttermilk substitute instead and save yourself a trip to the grocery store.
For the fudgy frosting, you will need:
14 tablespoons unsalted butter
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon pure vanilla extract
14 ounces confectioners’ sugar
1 cup chopped pecans
A traditional Texas sheet cake is baked in a 18×13-inch pan, which is the size of a standard half sheet pan. Spray your pan with nonstick cooking spray and set it aside.
In one bowl, whisk together the flour, sugar, and salt. Set these dry ingredients aside.
Now place a medium saucepan over medium heat. Melt the butter, then whisk in the cocoa powder.
Once the cocoa powder is combined, add the boiling water and increase the heat to medium-high. Bring the mixture to a boil; let it boil for 30 seconds, then immediately remove it from the heat.
Pour the cocoa mixture over the dry ingredients. Stir to combine, making sure to scrape the sides and bottom of the bowl really well.
In a bowl or large measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla. Add this to the chocolate mixture and pour the batter into your prepared pan.
Bake the cake at 350°F for 15-20 minutes; since it’s so thin, it bakes pretty quickly. It’s done when the top springs back when lightly touched and the edges are just coming away from the sides of the pan.
While the cake is in the oven, start on the frosting. You want to do this while the cake is baking so that you can pour it over the baked cake while it is warm. (This is the big secret to Texas Sheet Cake).
In a medium saucepan over low heat, melt the butter. Once melted, whisk in the cocoa powder until well combined.
Add the milk, vanilla and powdered sugar. Whisk until the frosting is well combined and smooth, then remove from the heat and fold in the chopped pecans.
Pour the frosting over the warm cake, using an offset spatula to spread it all the way to the edges of the cake.
Let the cake cool until the frosting is set before serving. You can also let the cake cool to room temperature before serving.
I copied this recipe from "my baking addiction" website. https://www.mybakingaddiction.com/texas-sheet-cake-recipe/
But there are plenty of variations on this named cake. Find one that you like. It is so good.
There are so many recipes for it online and I don't have one that anyone has given me. I'll try to get a recipe posted. As I'm looking around i see some use Dr. Pepper in the recipe. Almost all use pecan shards.
Ingredients
2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
1 cup unsalted butter
4 heaping tablespoons unsweetened cocoa powder
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
1 teaspoon baking soda
1 teaspoon pure vanilla extract
Before you get started, make sure you know how to measure flour correctly. This will help your Texas sheet cake to turn out amazing every time!
If you are out of buttermilk, don’t panic. Use a simple buttermilk substitute instead and save yourself a trip to the grocery store.
For the fudgy frosting, you will need:
14 tablespoons unsalted butter
4 heaping tablespoons unsweetened cocoa powder
6 tablespoons milk
1 teaspoon pure vanilla extract
14 ounces confectioners’ sugar
1 cup chopped pecans
A traditional Texas sheet cake is baked in a 18×13-inch pan, which is the size of a standard half sheet pan. Spray your pan with nonstick cooking spray and set it aside.
In one bowl, whisk together the flour, sugar, and salt. Set these dry ingredients aside.
Now place a medium saucepan over medium heat. Melt the butter, then whisk in the cocoa powder.
Once the cocoa powder is combined, add the boiling water and increase the heat to medium-high. Bring the mixture to a boil; let it boil for 30 seconds, then immediately remove it from the heat.
Pour the cocoa mixture over the dry ingredients. Stir to combine, making sure to scrape the sides and bottom of the bowl really well.
In a bowl or large measuring cup, whisk together the buttermilk, eggs, baking soda, and vanilla. Add this to the chocolate mixture and pour the batter into your prepared pan.
Bake the cake at 350°F for 15-20 minutes; since it’s so thin, it bakes pretty quickly. It’s done when the top springs back when lightly touched and the edges are just coming away from the sides of the pan.
While the cake is in the oven, start on the frosting. You want to do this while the cake is baking so that you can pour it over the baked cake while it is warm. (This is the big secret to Texas Sheet Cake).
In a medium saucepan over low heat, melt the butter. Once melted, whisk in the cocoa powder until well combined.
Add the milk, vanilla and powdered sugar. Whisk until the frosting is well combined and smooth, then remove from the heat and fold in the chopped pecans.
Pour the frosting over the warm cake, using an offset spatula to spread it all the way to the edges of the cake.
Let the cake cool until the frosting is set before serving. You can also let the cake cool to room temperature before serving.
I copied this recipe from "my baking addiction" website. https://www.mybakingaddiction.com/texas-sheet-cake-recipe/
But there are plenty of variations on this named cake. Find one that you like. It is so good.
