Texas Sheet Cake With Fudge Icing
Recipe: #34510
March 14, 2020
Categories: Desserts, Cakes, Southern, Baby Shower, Birthday, Fathers Day, Game/Sports Day, Sunday Dinner, Valentine's Day Oven Bake, Flour, Chocolate, Butter/Margarine, more
"The yummy fudge icing is poured over the warm cake, making a rich, chocolaty treat."
Original is 20 servings
Ingredients
Nutritional
- Serving Size: 1 (138.1 g)
- Calories 486.1
- Total Fat - 21.6 g
- Saturated Fat - 5.4 g
- Cholesterol - 34 mg
- Sodium - 218 mg
- Total Carbohydrate - 73.5 g
- Dietary Fiber - 2 g
- Sugars - 60.7 g
- Protein - 3.5 g
- Calcium - 27.3 mg
- Iron - 1 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR CAKE
Step 1
Preheat the oven to 350 degrees F.
Step 2
Bring the first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from the heat.
Step 3
Whisk together the flour and the next 4 ingredients in a large bowl. Add the soft drink mixture and whisk until blended.
Step 4
Whisk in the buttermilk, eggs, and vanilla. Pour the batter into a 17 1/2 inch x 12 1/2 inch sheet pan that has been sprayed with vegetable oil spray.
Step 5
Bake at 350 degrees F for 18 to 22 minutes or until a wooden pick inserted in the middle comes out clean.
Step 6
Prepare the fudge icing, and pour over the warm cake. Sprinkle with the toasted pecans. Cool completely in the pan for about 1 hour. Enjoy!
FOR ICING
Step 7
Cook the butter and chocolate in a medium saucepan over medium-low heat, whisking often, until melted and smooth.
Step 8
Remove from the heat, and whisk in the milk and Dr. Pepper until blended. Gradually stir in the powdered sugar, whisking constantly. Whisk in the vanilla.
Step 9
Use immediately.
Tips
No special items needed.
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