Savor the mouthwatering flavors of this traditional Texas sheet cake. It's a rich cocoa frosting paired with a moist chocolate cake that's ideal for any occasion, but especially when you're craving chocolate. A delightful crunch and extra chocolatey goodness are added with optional pecans and chocolate chips.
Ingredients: 2 cups all-purpose flour. 2 cups granulated sugar. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup unsalted butter. 1 cup water. 1/4 cup cocoa powder. 2 large eggs. 1/2 cup buttermilk. 2 teaspoons vanilla extract. 1/2 cup chopped pecans optional. 1/2 cup semisweet chocolate chips optional. For the frosting:. 1/2 cup unsalted butter. 1/4 cup cocoa powder. 1/3 cup milk. 4 cups powdered sugar. 1 teaspoon vanilla extract.
Instructions: Grease an 18 by 13-inch baking sheet and preheat your oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together the flour, sugar, baking soda, and salt in a large mixing bowl. Melt a cup of butter in a pan. Add 1 cup water and 1/4 cup cocoa powder, stirring. After bringing it to a boil, turn off the heat. Mix thoroughly after adding the cocoa mixture to the dry ingredients. Beat the eggs, buttermilk, and vanilla extract in a different bowl. Blend this blend into the batter until it's smooth. Add chopped pecans and semisweet chocolate chips to the batter, if desired. Transfer the mixture onto the baking sheet that has been ready and level it out. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean, in a preheated oven. Make the frosting while the cake is baking. Heat up half a cup of butter in a saucepan. Add 1/3 cup milk and 1/4 cup cocoa powder and stir. After bringing to a boil, turn off the heat. Add the vanilla extract and powdered sugar gradually while whisking until the frosting is well combined and smooth. Pour the warm frosting over the hot cake as soon as it comes out of the oven and spread it evenly. Before serving, let the cake cool and the frosting harden. Cut, present, and savor!
