Texas Sheet Cake
Food and Drink

Excerpted from No Girls Allowed: Cookbook for Men, by Greg Ford; ©2013 Greg Ford, Published by Front Table Books, an imprint of Cedar Fort, Inc.

Texas Sheet Cake

"It may actually be a brownie…but who cares?"

greg ford
Serves: 15–20

For the cake:

  • 2 cups flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 pound butter
  • 1 cup water
  • 4 tablespoons unsweetened cocoa
  • 1 cup buttermilk
  • 2 eggs, beaten
  • 1 teaspoon vanilla

For the frosting:

  • 1/2 pound butter
  • 4 tablespoons unsweetened cocoa
  • 6 tablespoons buttermilk
  • 1 16-ounce box powdered sugar
  • 1 teaspoon vanilla
  • 1 cup pecans, chopped

To make the cake: Preheat oven to 400°F.

Mix flour, sugar and baking soda in a mixing bowl.

Melt butter, and add water and cocoa. Stir until well mixed.

Bring cocoa mixture to a boil, and pour into flour mixture. Add buttermilk, beaten eggs and vanilla. This will be a thin batter. Pour into cookie sheet (with high sides). Bake for 25–30 minutes.

Let cool slightly, and pour on frosting. Both frosting and cake should be warm when icing. Refrigerate for a least 2 hours before serving.

To make the frosting: Mix the first three frosting ingredients in a saucepan, and bring to a boil.

Stir in remaining ingredients until smooth.

Pour frosting on cake.