Recipe Index

Ingredients

• 1 cup (2 sticks) unsalted butter, plus more for pan
• ½ cup (1¾ oz.) unsweetened natural cocoa powder (not Dutch-process)
• 3 Tbsp. canola oil
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp. baking soda
• ½ tsp. fine sea salt
• 2 large eggs
• ½ cup buttermilk
• 2 tsp. vanilla extract
• ½ cup (1 stick) unsalted butter
• ¼ cup (1 oz.) unsweetened cocoa powder, preferably Dutch-process
• ⅓ cup whole milk
• 2 tsp. vanilla extract
• 3 cups sifted powdered sugar
• ½ cup toasted chopped nuts (such as walnuts, pecans, or hazelnuts)

Method

1. Heat the oven to 375°F with a rack in the centre and grease a 15 by 10 by 2-inch baking pan with butter.
2. Melt the cup of butter in a large saucepan over medium heat, whisk in the 1/2 cup of cocoa powder, then add the canola oil and 1 cup of water, bring the mixture to a boil for 30 seconds and let it cool slightly.
3. Sift the flour, granulated sugar, baking soda and fine sea salt into a large bowl and whisk them together, then pour in the warm cocoa mixture and whisk until just combined.
4. Whisk the eggs, buttermilk and vanilla in a small bowl and stir that into the batter with a rubber spatula.
5. Pour the batter into the greased pan and bake the cake for 32 to 35 minutes until its top is firm and a tester comes out with moist crumbs clinging to it.
6. For the frosting, melt the 1/2 cup of butter in a medium saucepan, whisk in the 1/4 cup of cocoa powder, boil it for 30 seconds, then remove it from the heat and whisk in the whole milk and vanilla before beating in the powdered sugar a cup at a time.
7. Pour the frosting over the cake the moment it leaves the oven, sprinkle the toasted chopped nuts across it without jiggling the pan, and let the Texas sheet cake cool before cutting it into squares.

Cook: 23 minutes · Total: 50 minutes plus cooking

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data