This rich and decadent sheet cake features a moist chocolate cake base topped with a smooth, fudgy chocolate frosting and studded with crunchy pecans. It’s a classic Texas dessert that’s perfect for any occasion.
Ingredients:
- For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened cocoa powder
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup water
- 2 large eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- For the Frosting:
- 1 cup (2 sticks) unsalted butter
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- For the Topping:
- 2 cups pecan halves
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 13×9 inch baking pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a saucepan, melt the butter over medium heat. Add the water and bring to a simmer.
- Pour the hot butter mixture into the dry ingredients and mix until well combined.
- Add the eggs, buttermilk, and vanilla extract. Beat until smooth.
- Pour the batter into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Prepare the Frosting:
- In a saucepan, melt the butter over medium heat.
- Add the cocoa powder and milk, and whisk until smooth.
- Remove from heat and gradually add the powdered sugar, whisking until smooth and creamy.
- Stir in the vanilla extract.
- Frost the Cake:
- Pour the warm frosting over the cooled cake and spread evenly.
- Add Pecan Topping:
- Arrange the pecan halves evenly over the frosting.
- Serve:
- Let the frosting set for a few minutes before slicing and serving.
Tips and Notes:
- Buttermilk: Buttermilk adds moisture and tanginess to the cake. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk.
- Frosting Consistency: Adjust the amount of powdered sugar to achieve your desired frosting consistency.
- Pecan Variations: You can use chopped pecans instead of pecan halves for the topping.
- Make Ahead: You can make the cake ahead of time and store it in the refrigerator for up to 3 days.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days.
Enjoy your delicious Texas Turtle Sheet Cake!