Recipe ingredients
- Cake:
- 2 C sugar
- 2 C all-purpose flour
- 1/4 C cocoa
- 1 t baking soda
- 1 t cinnamon
- 1/2 C butter, 1 stick, melted
- 1/2 C buttermilk
- 1/2 C canola or other vegetable oil
- 1 C water
- 2 eggs, lightly beaten
- 1 t vanilla extract
- Frosting:
- 1/4 C plus 2 tablespoons milk
- 1/4 C cocoa
- 1/2 C butter
- 1 pound confectioner sugar, sifted, about 4 cups
- 1 t vanilla extract
- 1 C chopped pecans
Recipe method
- Cake:
- Preheat oven to 400°F.
- Grease and flour a 13 x 9 x 2-inch baking pan.
- Sift together the sugar, flour, cocoa, baking soda and cinnamon. Set aside.
- Stir together the remaining ingredients.
- Mix the wet ingredients with the dry ingredients, stirring until you have a smooth, rather thin batter.
- Pour into your prepared pan, and bake at 400°F for 30-35 minutes, or until a toothpick comes out clean.
- While the cake is baking, prepare the frosting.
- Frosting:
- Mix the milk and cocoa in a heavy saucepan. Stir.
- Add the butter and over medium heat, stir until the butter melts.
- Remove from heat and gradually stir in the sugar and vanilla until smooth.
- Add the pecans.
- When the cake is just out of the oven, spread the frosting evenly on the hot cake.
Other tex mex recipes:
Texas sheet cake recipe
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