Texas Sheet Cake

• 45 min
• Serves 20
• Ms. Coley

"Feeds the church. Bribes the deacons." Ms. Coley

The Goods

Tap each one as you gather it. Changing the servings changes these amounts, not the pan or the times, so keep an eye on it.

• 2 cups all-purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1 cup butter, divided into 2 parts
• 1/4 cup plus 3 tbsp cocoa powder
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs
• 3 cups powdered sugar
• 1/3 cup milk
• 1 cup chopped pecans

The Method

1. 01

   Heat the oven to 350°F and grease an 18x13 rimmed pan.

2. 02

   Whisk the flour, sugar, baking soda and salt.

3. 03

   Boil half the butter, 1/4 cup of the cocoa and the water, then pour it into the dry mix. Stir in the buttermilk and eggs.

4. 04

   Pour into the pan and bake 20 minutes.

5. 05

   Boil the rest of the butter with the milk and remaining cocoa, then beat in the powdered sugar and pecans. Pour over the hot cake.

Ms. Coley says: Icing goes on hot. That's what makes it fudge.