Texas Sheet Cake

Wine Pairing

Primitivo, 2014


  • 2 cups flour
  • 2 cups sugar
  • ¼ tsp salt
  • 1 cup butter
  • 1cup water
  • 3 tbl unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp vanilla
  • ½ cup buttermilk
  • 2 eggs, slightly beaten
  • Frosting:
  • ½ cup butter
  • 3 tbl unsweetened cocoa powder
  • 6 tbl milk
  • 2 ½ cups powdered sugar
  • 1 tsp vanilla
  • 1 cup pecans, chopped


Heat oven to 350. Grease a 15x10 jelly roll pan and set aside. In a large bowl mix flour, sugar and salt, Set aside. In a saucepan heat butter, cocoa, water and bring to a boil. Pour mixture over flour and stir well. Add buttermilk, baking soda, vanilla and eggs. Stir until blended. Pour into prepared pan. Bake for 20 to 25 minutes, or until tooth pick comes out clean. Meanwhile, in another saucepan heat butter, cocoa powder and milk to a simmer. Remove from heat. Add powdered sugar and vanilla. Whisk until smooth and stir in pecans. Pour frosting over hot cake. Cool completely before cutting.

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