Classic Texas Sheet Cake

   Cake:

     2 cups Gold Medal™ all-purpose flour 

     2 cups granulated sugar

   ¼ teaspoon salt

       1 cup butter

  1 cup water

  3 TBSP unsweetened baking cocoa

     ½ cup buttermilk

     1 tsp baking soda

      1 tsp vanilla

     2 eggs, slightly beaten

    Frosting:

     ½ cup butter

     3 TBSP unsweetened baking cocoa

     6 TBSP milk

      2 1/2 cups powdered sugar

      1 tsp vanilla

      1 cup chopped pecans

DIRECTIONS:

Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.

In large bowl, stir together flour, granulated sugar and salt; set aside.

In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.

Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.

Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Texas Sheet Cake