Low Iodine Texas Sheet Cake

Total time1 hr 15 min

Prep time20 min

Cook time25 min

4.9

(17)

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Ingredients

24 servings

For the cake

2 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
½ tsp salt
1 cup (2 sticks) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup unsweetened cocoa powder
1 cup water
½ cup sour cream
1 tsp vanilla extract

For the frosting

½ cup (1 stick) unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup unsweetened cocoa powder
6 tbsp whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
3 cups powdered sugar, sifted
1 tsp vanilla extract
1 cup pecans, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease an 18×13-inch rimmed sheet pan and line it with parchment paper, leaving a slight overhang on the long sides.
2
Whisk together the flour, granulated sugar, baking soda, and salt in a large mixing bowl until evenly combined.

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