texas sheet cake

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from the book “vintage cakes” that ali got me for christmas!

  • CAKE

1 cup unsalted butter

1/2 cup lightly packed unsweetened cocoa

3 tbs canola oil

1 cup water

2 cups ap flour

2 cups white sugar

1 tsp baking soda

1/2 tsp salt

2 eggs

1/2 cup buttermilk

2 tsp pure vanilla extract

  • FROSTING

1/2 cup unsalted butter

1/4 cup lightly packed unsweetened cocoa

1/3 cup whole milk

2 tsp pure vanilla extract

3 cups sifted confectioners’ sugar

1/2 cup toasted chopped nuts

  • INSTRUCTIONS

Center an oven rack and preheat the oven to 375F.
To make the cake, melt the butter in a large saucepan over medium heat. Whisk in
the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the
pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour,
sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to
ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients
and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk,
and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the
batter into the greased pan and place in the center of the oven. Bake until the top is
firm and a wooden skewer inserted in the middle of the cake comes out with moist
crumbs, 32 to 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 the mixture to a rolling boil; boil for 30
seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners’
sugar 1 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 before
cutting into squares.
Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

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