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Texas Sheet Cake with Chocolate Fudge Frosting Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 to 10 Servings
$ /Serving

Texas Sheet Cake with Chocolate Fudge Frosting Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
8 to 10 Servings
$ /Serving

Ingredients

  • 1 cup boiling water
  • 1/3 cup unsweetened cocoa powder, sifted, plus 1/2 cup
  • 2 sticks unsalted butter, melted
  • 2 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 3 teaspoons vanilla extract, divided
  • 2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 2 cups granulated sugar, divided
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 4 1/2 tablespoons butter, cut into small bits
  • 2 tablespoons light corn syrup
  • 4 cups confectioners' sugar, sifted
  • 1/2 cup whole milk

Preparation

Preheat the oven to 350°F. Grease a 13 x 9 inch baking pan (with butter, oil, or cooking spray).

To make the cake: In a medium bowl, whisk together the boiling water and 1/3 cup cocoa. Stir in the melted butter. Whisk in the eggs, buttermilk, and 1 teaspoon vanilla. In another medium bowl, whisk together the flour, brown sugar, 1 cup granulated sugar, the baking soda, salt and baking powder. Fold the flour mixture into the chocolate mixture until combined. Pour the batter into the prepared pan. Bake until a toothpick inserted n the center of the cake comes out clean, 30 to 35 minutes.

While the cake is baking, prepare the frosting: In a large saucepan, whisk together 1 cup sugar and 1/2 cup cocoa. Whisk in the milk. Then stir in the cut butter and corn syrup. Place the pan over medium-high heat and bring to a boil, whisking constantly. Off the heat, stir in the confectioners'€™ sugar and 2 teaspoons vanilla.

Spread the frosting over the surface of the cake just as soon as it comes out of the oven. Let the cake cool on a rack, then serve it up.

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