Texas Buttermilk Sheet Cake
FOR THE CAKE
2 call-purpose flour
1 tspbaking soda
1 dash(es)butter at room temperature
1/3 cunsweetened cocoa powder
2 largeeggs at room temperature
1/2 dash(es)whole fat buttermilk at room temperature
1 1/2 tsppure vanilla extract
FOR THE FROSTING
1/4 cbutter at room temperature
3 Tbspunsweetened cocoa
3 Tbspwhole fat buttermilk at room temperature
2 to 2 1/2 csifted confectioners' sugar
1/2 tsppure vanilla extract
1/2 ccoarsley chopped pecans, toasted
How to Make Texas Buttermilk Sheet Cake
- FOR THE CAKE:
Preheat oven to 350 degrees. Grease and flour a 15X10X1-inch or jelly roll pan or a 13X9X2-inch baking pan; set aside. In a large bowl, combine flour, sugar, baking soda, and salt; set aside.
- In a medium saucepan combine 1 cup butter, 1/3 cup cocoa, and 1 cup of water. Bring mixture to a boil, stirring constantly. Remove from heat.
- With an electric hand-held mixer on medium speed, beat chocolate mixture into the dry mixture until thoroughly blended.
- Add eggs, 1/2 cup of buttermilk, and 1 1/2 teaspoons of vanilla. Beat for 1 minute (batter will be thin). Pour batter into the prepared pan.
- Bake about 22 to 25 minutes for the 15X10-inch pan or about 30 to 35 minutes for the 13X9-inch pan, or until a wooden pick or cake tester inserted in center comes out clean.
Mean while make the frosting.
- FOR THE FROSTING:
In a medium saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to a boil, stirring, over medium heat.
- Remove from heat; add 2 cups confectioners' sugar and 1/2 teaspoon vanilla. Beat until smooth.
- Add more confectioners' sugar or a little milk or more buttermilk, if needed, for a spreadable frosting.
- Stir in chopped pecans.
Pour warm chocolate frosting over the warm cake, spreading evenly. Place cake in pan on a wire rack; cool thoroughly before cutting.