Texas Sheet Cake

Ingredients

• 2 1/4 cups sifted Swans Down® Cake Flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup unsweetened cocoa powder
• 2 cups brown sugar
• 1/2 cup grapeseed oil (or other neutral-flavor
  oil)
• 1/2 cup unsalted butter, room temperature
• 1 cup hot, freshly brewed coffee (we used French Market® Coffee)
• 1 cup buttermilk
• 2 large eggs
• 1 teaspoon vanilla extract

Frosting

• 3/4 cup unsalted butter
• 6 tablespoons unsweetened cocoa powder
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 4 cups confectioners’ sugar
• 1 cup finely chopped pecans (or walnuts)

Directions

1. Preheat oven to 325℉ . Grease and flour an 18×13-inch sheet pan.
2. Sift together flour, salt, baking powder, baking soda, cocoa powder and brown sugar in a large bowl. Add oil, butter, and coffee; whisk until combined. Add buttermilk and whisk until smooth. Add eggs and vanilla and mix until well combined. (Batter will be thin.)
3. Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
4. Make Frosting: Melt butter in a medium saucepan. Add cocoa powder and bring to a boil while whisking constantly. Remove from heat; add heavy cream and vanilla. Stir to combine. Whisk in confectioners’ sugar. Add nuts.
5. Spread frosting over warm cake and allow to cool completely before serving.