Today I am cooking at home and making a delicious chocolate sheet cake also known as a Texas sheet cake. This recipe is easy and the perfect sized sheet cake for a weeknight dessert.
In the video, while making the icing, I used double the amount of evaporated milk which was a mistake. A 1/4 cup of evaporated milk is what should be used for the ratio of ingredients. I have included the correct amounts below in the INGREDIENT section of the description.
Ingredients
1/4 cup (28 g) unsweetened cocoa powder
1/2 cup (118 ml) water
1 tsp instant coffee
8 Tbsp (113. 5 g) unsalted butter
1 cup (130 g) all-purpose flour
1 cup (198 g) dark brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp ground cinnamon (optional)
1/2 cup (118 ml) buttermilk
1 large egg
1 tsp vanilla extract
9 x 13-inch baking pan
Bake 350 F / 176 C for 13 to15 minutes
NOTE: If you double this recipe, use a 10 x 15 x 2-inch baking pan, the cook time should be about the same.
CHOCOLATE ICING
6 Tbsp (84 g) unsalted butter
1/4 cup (60 ml) evaporated milk
1/4 cup (28 g) unsweetened cocoa powder
1 3/4 cups (185 g) powdered sugar
1/4 tsp salt
1/2 cup chopped pecans (optional) Date: 2020-07-22
