“This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first-time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.”
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Ingredients
Cake:
1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Frosting:
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners’ sugar
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15-inch cake pan.
Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.
Per Serving: 259 calories; 12.3 36.3 2.3 47 170 Prep 15 m Cook 30 m Ready In 45 m servings 24.
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