We're on our way to Texas! In honor of our new home, I whipped up some Texas Sheet Cake a couple weeks ago. If you like chocolate cake, pecan pralines, or both, this recipe is for you. Plus, it's Texas-sized, so it's perfect for the next time you're hosting a crowd.
2 cups GF Flour
2 cups granulated sugar
1 stick butter
1/2 cup shortening
4 Tbsp cocoa
1 cup water
1/2 cup buttermilk
1/2 tsp baking soda
1/8 tsp salt
For the praline topping:
1 stick butter
7 tbsp milk
1 scant tbsp cocoa
3 3/4 cups powdered sugar
1 tsp vanilla
1 cup pecans, chopped
- Preheat the oven to 350 and grease a large sheet pan with edges.
- Sift together the flour and the sugar, then set aside.
- In a small saucepan, melt together the butter, shortening, cocoa, and water. Bring the mixture to a boil, stirring frequently.
- Remove the pan from heat and whisk in the eggs, buttermilk, baking soda, and salt. Continue stirring constantly so the eggs don't cook and you create a smooth, buttery chocolate mixture.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Pour the batter onto the prepared baking sheet and bake for about 20 minutes.
- 5 minutes before the cake is done, begin making the topping: In a saucepan, melt the butter with the milk and cocoa. Bring it to a boil.
- Add the powdered sugar to the butter mixture and use a whisk to mix until all lumps are out.
- Fold in the vanilla and nuts, then pour the hot mixture onto the cake (do it as soon as it comes out of the oven!).
- The topping will harden slightly, creating the perfect pecan praline "frosting". After it cools, dig in and enjoy!