Texas Sheet Cake

Traditional recipes

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Everything is bigger in Texas, including this giant homemade chocolate cake. Topped with a pecan icing that soaks into the cake as it cools, this classic dessert is one we think everyone should know about.MORE+LESS-

Cake

cups Gold Medal™ all-purpose flour

cups packed brown sugar

1 1/4

teaspoons baking soda

1/4

cup unsweetened baking cocoa

Frosting

1/4

cup unsweetened baking cocoa

1 1/2

cups coarsely chopped pecans

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1
Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In large bowl, mix flour, brown sugar, baking soda and salt. In small bowl, mix eggs, sour cream and 1 teaspoon vanilla until well blended; set bowls aside.
2
In 2-quart saucepan, heat 1 cup butter, the coffee and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Pour over flour mixture; beat with spoon until well blended. Beat in egg mixture. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
3
Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
4
Immediately, in 4-quart saucepan, heat 1/2 cup butter, the milk and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour over hot cake, spread evenly. Cool completely, about 2 hours.
5
To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
To ensure success of recipe, make frosting once cake comes out of oven so frosting can soak into cake as it cools.