Texas Sheet Cake
Texas Chocolate Sheet Cake is thin, super moist chocolate cake, topped with warm chocolate frosting and pecans.
Ingredients
- CAKE:
- 2 cups All purpose flour
- 1 ¼ cups Granulated sugar
- ¼ cup Light brown sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ½ cup Greek yogurt
- 2 Eggs
- 1 ½ teaspoon Vanilla extract
- 1 cup Water
- 2 sticks Unsalted butter
- ½ cup Unsweetened cocoa powder
- FROSTING:
- ¼ cup Unsweetened cocoa powder
- 1 sticks unsalted butter
- 5 tablespoon milk
- 1 teaspoon vanilla extract
- 3 ½ cups Powdered sugar
- 1 cup Pecans roughly chopped
Instructions
TO MAKE THE CAKE:
- Preheat the oven to 350 F. Line 13 x 18 sheet pan or two 9 x 13 Inc pans with parchment paper.
- In medium dish combine flour, granulated sugar, light brown sugar, baking soda and salt. Set aside.
- In a smaller dish combine eggs, Greek yogurt and vanilla. Set aside.
- In a big saucepan put butter, cocoa and water and bring to boil, at medium heat, stirring from time to time. Remove from heat.
- Add dry ingredients in the saucepan. Whisk until well combined.
- Add eggs and Greek yogurt mixture and whisk until combined. Put the batter in the sheet pan and bake for 20-22 min or until the edges of the cake are coming away from the sides of the pan.
- Take out of the oven and let cool for 10 minutes.
TO MAKE THE CHOCOLATE FROSTING:
- In a big saucepan combine butter and cocoa and stir at medium heat, until well combined. Bring to boil, stirring from time to time.
- Remove from heat, add milk and vanilla and whisk. Whisk in powdered sugar.
- Add ½ of the pecans and stir. Pour warm frosting and spread over the warm cake.
- Sprinkle with the rest of the pecans.
Notes
Let the cake cool and frosting to form before serving.
Nutrition
Serving: 1gCalories: 301kcalCarbohydrates: 39gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 7gCholesterol: 46mgSodium: 153mgFiber: 1gSugar: 29g
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