Best Texas Sheet Cake

INGREDIENTS

• 2 cups flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 Tablespoon vinegar OR lemon juice
• 1 cup water
• 1 cup butter (2 sticks)
• 1/4 cup cocoa powder
• 2 teaspoons vanilla
• 2 eggs
• CHOCOLATE FROSTING
• 1/2 cup butter, softened
• 1/4 cup cocoa powder
• 4-5 cups powdered sugar
• 1/4-1/2 cup milk
• 1 teaspoon vanilla

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl, combine flour, sugar, baking soda, and salt. Whisk together. Set aside.
3. Measure out milk in a liquid measuring cup. Add vinegar OR lemon juice and stir together. Set aside.
4. In a small saucepan, combine water, butter, and cocoa powder. Whisk over medium-high heat until butter is melted.
5. Bring to a boil and then pour over flour mixture. Whisk together just until combined.
6. Add milk mixture, vanilla, and eggs. Whisk just until combined.
7. Spray a jelly roll pan (13×18 half sheet pan) with non-stick cooking spray. Spread cake batter into pan. Bake 15-18 minutes. DO NOT OVER BAKE! The key to this recipe is to not over bake the cake. I take it out of the oven when an inserted toothpick comes out somewhat clean but not completely dry.
8. Cool completely then frost with chocolate frosting.
9. CHOCOLATE FROSTING
10. In a large bowl, combine softened butter and cocoa powder. Mix until combined.
11. Add powdered sugar, starting with 4. cups. Mix until combined.
12. Add milk, starting with 1/4 cup, and vanilla. Mix until combined.
13. Add a little more powdered sugar or milk until you get the desired consistency.

NOTES

Just a reminder, do not over bake this cake. I’ve had this cake when it’s over baked and it’s dry and not great. When baked just enough, or maybe even “underbaked” just a little bit, this is the best cake ever!!!