Texas Sheet Cake With Fudge Icing

20
Servings
30m
Prep Time
22m
Cook Time
52m
Ready In


"The yummy fudge icing is poured over the warm cake, making a rich, chocolaty treat."

Original recipe yields 20 servings
OK

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

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 & Variations


No special items needed.

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