Texas Sheet Cake With Fudge Icing
March 14, 2020
"The yummy fudge icing is poured over the warm cake, making a rich, chocolaty treat."
- 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
Preheat the oven to 350 degrees F.
Bring the first 3 ingredients to a boil in a medium saucepan over medium-high heat, stirring often. Remove from the heat.
Whisk together the flour and the next 4 ingredients in a large bowl. Add the soft drink mixture and whisk until blended.
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.
Bake at 350 degrees F for 18 to 22 minutes or until a wooden pick inserted in the middle comes out clean.
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!
Cook the butter and chocolate in a medium saucepan over medium-low heat, whisking often, until melted and smooth.
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.
Tips & Variations
No special items needed.