Twisted Texas Sheet Cake
- Cake:
- 15x10x2" baking pan, greased
- 1 cup unsalted butter
- ½ cup Mexican Cocoa
- 3 tablespoons canola oil
- 1 cup Coca-Cola
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 eggs
- ½ cup buttermilk
- 2 teaspoon Mexican Vanilla
- Frosting:
- ½ cup unsalted butter
- ¼ cup Mexican cocoa
- ⅓ cup whole milk
- 2 teaspoons Mexican Vanilla
- 3 cups sifted confectioners sugar
- ¾ cup toasted pecans
- Center an oven rack and preheat to 350*F.
- Cake:
- Melt butter in a large saucepan over medium heat.
- Whisk in the cocoa.
- Add the oil and Coke and bring to a rolling boil for 30 seconds.
- Remove pan from heat and set aside to cool slightly.
- Sift together the flour, sugar, baking soda, and salt in a large bowl.
- Whisk the ingredients by hand to ensure they are well mixed.
- Pour the warm cocoa mixture into the dry ingredients and whisk just until combined.
- In a small bowl, whisk together the eggs, buttermilk, and vanilla.
- Using a rubber spatula, stir the buttermilk mixture into the batter.
- Pour the batter into the greased pan and place in oven.
- Bake until the top is firm and a skewer inserted in the middle of the cake comes out with moist drums, 32- 35 minutes.
- While the cake is in the oven - make the frosting.
- Melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring to a rolling boil for 30 seconds.
- Remove from heat and whisk in the milk and vanilla.
- Add the confectioners sugar one cup at a time while whisking continuously.
- Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts.
- Try not to jiggle the cake before it sets or you'll leave waves in the frosting.
- Allow to cool thoroughly before cutting into squares.
- This cake keeps for 5 days, well wrapped and stored at room temperature.
Recipe by at https://www.theorangebee.com/twisted-texas-sheet-cake/
3.5.3208