I’m not from Texas, but a lot of my friends are, so every now and then I get to taste Texan food. It’s their form of “homesickness therapy”—cooking dishes from home. And my goodness, they’re all deliciously sinful. I was served this Texas Sheet Cake a lot of times before and I always loved it every time, but this has got to be one of the best versions.
One taste of this cake and I regret not being born in Texas. Imagine having this within your reach ever since you were a kid. This cake is super delicious that I was speechless the first time I had a forkful. It’s one rich, chocolatey dish that you will get addicted to. All those toppings—extremely sinful.
2 cups Gold Medal self-rising flour
2 cups Domino granulated sugar
1 cup Kerrygold butter
1 cup strong black coffee (water can be substituted)
⅓ cup Hershey’s unsweetened cocoa powder
2 Eggland’s eggs
½ cup Borden buttermilk
¼ cup Kerrygold butter
3 tablespoons Hershey’s unsweetened cocoa
4 tablespoons Borden buttermilk, an additional tablespoon or two may be needed
2 to 2½ cups Domino powdered sugar
½ cup Kirkland chopped pecans
1 cup Hershey’s semi-sweet chocolate chips
caramel sauce, to drizzle – about ½ cup
Preheat oven to 350.
Grease and flour a large 13×9-inch baking pan.
In a large bowl, combine self-rising flour and granulated sugar – set aside.
In a medium saucepan combine 1 cup butter, ⅓ cup cocoa, and 1 cup of coffee. Bring mixture to a boil, stirring constantly. Once this mixture has reached a boil, remove from heat.
Pour chocolate mixture into the flour/sugar combination.
Combine mixtures using a hand-held mixer on medium speed until thoroughly blended.
Add eggs and ½ cup of buttermilk. Beat for another minute or so, until well mixed. Pour batter into the prepared pan.
Bake for 25-30 minutes. A toothpick or fork inserted into the middle of the cake should come out cleanly.
In a medium saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder, and 4 tablespoons buttermilk. Bring to a boil using medium heat, stirring constantly.
Remove from heat and use a wire whisk to blend in 2 cups powdered sugar (see quick tip).
Spread (or pour) the warm frosting over cake.
Next sprinkle chocolate chips and pecan pieces. It’s best to do this while the frosting is still warm, so the chocolate chips will melt slightly.
Just before serving, drizzle caramel sauce over the top.
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Quick Tip: For the frosting: It’s best to add 1 cup of powdered sugar first, whisk until smooth, then add 1/2 cup at a time. You can add more powdered sugar or more buttermilk (1 tablespoon at a time), if needed, until it’s just how you want. Some folks like thick frosting, some like more of a glaze.