Red Meat Allergy Friendly Texas Sheet Cake with Pecan Frosting
Total time1 hr 5 min
Prep time20 min
Cook time25 min
5.0(29)
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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
- 1 cup water
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
For the frosting
- 1 stick (½ cup) unsalted butter
- ⅓ cup whole milk
- ¼ cup unsweetened cocoa powder
- 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.
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