Best Texas Sheet Cake Lighter Version Recipes

TEXAS SHEET CAKE FOR 9 X 13 INCH PAN RECIPE

Steps:

• First, make the sheet cake. Position a rack in the center of the oven and preheat the oven to 350°F. Lightly spray a 9 x 13-inch sheet pan with cooking spray.
• Mix the dry ingredients. In a small bowl, whisk together the flour, sugar, and salt.
• Melt the butter, then add the cocoa, water, and dry ingredients. In a medium, heavy-bottomed saucepan, melt the butter over medium-low heat. Once the butter has melted, add the cocoa powder and water, mixing together with a heatproof rubber spatula to combine. Bring to a boil over medium-high heat and boil for 30 seconds.Remove from the heat and place on a wire rack. Immediately add the dry ingredients and mix until smooth. Allow to cool slightly while you prep the rest of the ingredients.
• Whisk the buttermilk, egg, vanilla, and baking soda, then add to the cocoa mixture. In a small bowl, whisk together the buttermilk, egg, and vanilla until combined. Whisk in the baking soda, then immediately add the entire mixture to the cocoa mixture in the saucepan and mix until just combined.
• Assemble the cake for baking. Pour the batter into the prepared pan. Pick up the pan and tilt it from side to side to spread the batter into a thin, even layer across the pan.
• Bake the cake. Bake for 20 to 22 minutes, or until the top of the cake bounces back when gently pressed and a skewer inserted into the center of the cake comes out with a few crumbs attached.
• Meanwhile, toast the pecans for the frosting. Spread the pecans in a single layer across a medium frying pan. Cook over medium heat for 5 to 10 minutes, using a heatproof rubber spatula to toss the nuts every 2 to 3 minutes, until fragrant and brown. Once toasted, scrape the nuts onto a plate fo prevent them from cooking further.
• Make the frosting. In another medium, heavy-bottomed saucepan, melt the butter for the frosting over medium-low heat. Once the butter has melted, add the cocoa powder for the frosting, whisking together to combine. Once combined, add the milk, vanilla, confectioners' sugar, and salt. Continue to cook over very low heat, whisking continuously, until no lumps from the confectioners' sugar remain and the frosting is very smooth, about 5 minutes. At this point, the cake should be done baking.
• Assemble the cake. Place the warm cake on a wire rack for assembly. Add the pecans to the frosting and mix to combine, then pour over the warm cake. Immediately pick up the pan (be careful-it will still be hot, so use oven mitts!) and tilt it from side to side to spread the frosting into a thick, even layer across the cake. Cool the assembled cake on the wire rack for 1 hour, or until the frosting has set and feels solid when gently pressed.
• Serve and store. Serve at room temperature. The Texas sheet cake will keep, covered tightly in plastic wrap, at room temperature for up to 3 days.

TEXAS SHEET CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan.
• Combine the flour, sugar, baking soda and salt. Beat in the sour cream and eggs. Set aside. Melt the butter on low in a saucepan, add the water and 5 tablespoons cocoa. Bring mixture to a boil then remove from heat. Allow to cool slightly, then stir cocoa mixture into the egg mixture, mixing until blended.
• Pour batter into prepared pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center comes out clean.
• For the icing: In a large saucepan, combine the milk, 5 tablespoons cocoa and 1/2 cup butter. Bring to a boil, then remove from heat. Stir in the confectioners' sugar and vanilla, then fold in the nuts, mixing until blended. Spread frosting over warm cake.

TEXAS SHEET CAKE

Steps:

• Make the cake: Heat oven to 350 degrees. Butter a half-sheet pan (13-by-18-by-1-inch). Spread the pecans on a second half-sheet pan and bake until lightly toasted, 7 to 9 minutes.
• Meanwhile, in a large bowl, whisk the flour, sugar, baking soda and salt, and make a well in the center. In a medium saucepan over medium heat, melt the butter, stirring often. Add the cocoa powder and stir well. Then add the hot coffee and boil for 30 seconds, stirring continuously. Pour the mixture into the well in the dry ingredients, then fold gently just until no traces of flour remain. Set saucepan aside without washing.
• Whisk the sour cream, eggs and vanilla in a medium bowl. Pour into the chocolate mixture and fold gently until incorporated. Pour into the prepared pan and spread evenly. Bake until a toothpick inserted in the center comes out with a few crumbs, 18 to 20 minutes. Set the pan on a wire rack.
• Right after the cake comes out of the oven, make the icing: Melt the butter in the reserved saucepan over medium heat, stirring often. Add the cocoa and stir until smooth and bubbling, then turn off the heat. Add the milk, vanilla and confectioners' sugar, and stir until smooth. It's OK if there are tiny lumps.
• Pour the warm frosting over the warm cake and spread evenly. Sprinkle the toasted pecans all over the top and gently press into the icing. Cool completely in the pan on a rack. The cake keeps, tightly wrapped, at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 3 months. If needed, bring to room temperature before serving.