Texas Sheet Cake is a classic dessert that is popular in the Southern United States, particularly in the state of Texas.
Ingredient
2 cups (250g) all-purpose flour, 2 cups (400g) granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt,
1 cup (240ml) brewed coffee, 1/2 cup (120ml) unsalted butter, 1/4 cup (30g) unsweetened cocoa powder, 2 large eggs, 1 teaspoon vanilla extract
For the frosting
1/2 cup (120g) unsalted butter, 1/4 cup (30g) unsweetened cocoa powder, 6 tablespoons (90ml) milk, 4 cups (500g) powdered sugar, 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (180°C). Grease a 10x15-inch (25x38 cm) jelly roll pan and set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a saucepan, heat the coffee, butter, and cocoa powder over medium heat, stirring until the butter is melted and the mixture is smooth.
Pour the hot mixture over the flour mixture and whisk to combine. Beat in the eggs and vanilla extract until well combined.
Pour the batter into the prepared jelly roll pan and smooth out the top. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, make the frosting by combining the butter, cocoa powder, and milk in a saucepan. Cook over medium heat, stirring until the butter is melted.
Remove the saucepan from the heat and whisk in the powdered sugar and vanilla extract until well combined. Stir in the pecans, if using.
Pour the frosting over the hot cake and spread it evenly over the top and sides of the cake. Let the cake cool completely in the pan, then cut it into squares and serve.