Texas Cake
- CAKE:
- Cooking Spray
- 2 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ¾ cups water
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa
- ½ cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
- FROSTING:
- 12 tablespoons butter
- ½ cup low fat (2%) milk (and a bit more if needed)
- ½ cup unsweetened cocoa
- 6 cups powdered sugar
- ½ cup chopped pecans (or way more, like a cup to 1½ cups)
- 2 teaspoons vanilla extract
- Mise en place ~ Gather Ingredients
- Preheat the oven to 350 degrees F.
- Coat a 15 x 10 inch jellyroll pan with spray.
- Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl: stir well with a whisk.
- In a small bowl, stir buttermilk, vanilla and eggs and give it a little stir.
- In a small saucepan, combine the water, the butter and ¼ cup of cocoa.
- Bring the saucepan to a simmer, stirring frequently.
- Remove it from the heat.
- Pour the hot chocolate mixture into flour mixture: stir to incorporate.
- At first it looks rather stiff, but with a few more turns of the wrist it comes together.
- Add the buttermilk mixture; until well combined.
- Pour the batter into the pan and bake for 17 to 18 minutes or until a toothpick inserted into the middle comes out clean.
- Place the pan on a wire rack.
- Bring to a boil stirring constantly. Remove from heat. Stir in the remaining ingredients. Spread on hot cake. Cool.
I halved the recipe and baked it in a quarter sheet pan.
I toasted the pecans in the oven to increase the flavor.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/texas-cake/
3.2.1251