Texas Sheet Cake

Chocolate Cake

• 2 ½ cups all-purpose flour
• 2 cups sugar
• ½ teaspoon salt
• 1 cup water
• 4 tablespoons cocoa powder — natural unsweetened
• 1 cup butter — 8 oz
• 3 eggs
• 1 ½ cups buttermilk
• 1 ½ teaspoons vanilla extract
• 1 ½ teaspoons baking soda

Chocolate Frosting

• ½ cup butter — 4 oz
• 6 tablespoons evaporated milk, plus 1 tablespoon as needed — plus 1 tablespoon as needed
• 4 tablespoons cocoa powder — natural unsweetened
• 3 ½ cups powdered sugar, plus up to ½ cup as needed — plus up to ½ cup as needed

1. Prepare Pan: Position a rack in the center of the oven. Preheat the oven to 400°F and grease a light-colored 9x13 metal baking pan.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside.2 ½ cups flour, 2 cups sugar, ½ tsp salt
3. Make Chocolate Base: In a medium saucepan over medium heat, combine the water, cocoa powder, and butter. Stir until the butter melts, then bring the mixture to a full boil. Boil for 30 seconds, stirring, until smooth and glossy. Remove from the heat.1 cup water, 4 tbsp cocoa powder, 1 cup butter
4. Combine Batter: Immediately pour the hot chocolate mixture over the flour mixture. Stir until all of the dry ingredients are moistened and no dry pockets remain; the mixture may still look slightly lumpy. Stir for about 1 minute to cool it slightly.
5. Add Remaining Ingredients: In a small bowl, whisk together the eggs, buttermilk, and vanilla. Whisk in the baking soda, then immediately add the mixture to the chocolate batter. Stir just until the batter is smooth and evenly combined.3 eggs, 1 ½ cups buttermilk, 1 ½ tsp vanilla, 1 ½ tsp baking soda
6. Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 18–24 minutes, beginning to check at 18 minutes. The cake is done when the center springs back lightly, a toothpick inserted in the center comes out with a few moist crumbs but no wet batter, and the edges pull slightly from the pan. Set the pan on a wire rack.
7. Make Frosting: During the final 10 minutes of baking, melt the butter in a medium saucepan over medium-low heat. Whisk in 6 tablespoons evaporated milk and the cocoa powder, then bring to a brief boil. Remove from the heat and whisk in 3½ cups powdered sugar until smooth and thick but still pourable. Add the reserved evaporated milk or additional powdered sugar only as needed to adjust the consistency.½ cup butter, 6 tbsp evaporated milk, 4 tbsp cocoa powder, 3 ½ cups powdered sugar
8. Frost Cake: Pour the warm frosting over the warm cake and spread it gently to the edges with an offset spatula. Let the cake stand for about 30 minutes so the frosting can settle and set before slicing.