Pregnancy Friendly Texas Sheet Cake with Pecan Frosting
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
24 servings
For the cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ½ tsp salt
- 1 tsp baking soda
- 2 sticks (1 cup) unsalted butter
- ¼ cup unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 4 mg per serving.
- 1 cup water
- 2 large eggs
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- ½ cup buttermilk
- 1 tsp vanilla extract
For the frosting
- 1 stick (½ cup) unsalted butter
- ⅓ cup whole milk
- ¼ cup unsweetened cocoa powderIngredient note
Pregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 4 mg per serving.
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 cup pecans, roughly chopped
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed half-sheet pan with butter or nonstick spray, then line the bottom with parchment paper.
- 2
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and baking soda until combined. Set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!