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Restaurants›Billy Can Can›Texas Sheet Cake Recipe

Texas Sheet Cake Recipe

Inspired by Billy Can Can

Time1h 15m

Serves16

chocolate hazelnut icing, saloon-made nutella, coffee ice cream, candied orange

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Ingredients

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Cake

2 cups 00 bread flour

2 cups granulated sugar

1 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp Celtic sea salt

2 Eggs

1 cup whole milk

1 cup Tuscany sunflower oil

2 tsp Watkins vanilla extract

1 cup boiling water

Icing

1 cup Unsalted butter

1 4 tbsp unsweetened cocoa powder

3 cups powdered sugar

1 4 tbsp Milk

1 tsp hazelnut extract

Garnish

1 cup candied orange slices

1 quart coffee ice cream

Method

Cake Preparation

Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

Combine Wet Ingredients

In a separate bowl, beat the eggs, then mix in milk, vegetable oil, and vanilla extract.

Combine Mixtures

Add the wet ingredients to the dry ingredients, mixing until just combined. Stir in the boiling water until smooth.

Bake the Cake

Pour the batter into a greased and floured 18x13 inch baking pan. Bake at 350°F (175°C) for 30-35 minutes or until a toothpick comes out clean.

Icing Preparation

Melt Butter

In a saucepan, melt the butter over low heat.

Mix Icing Ingredients

Stir in cocoa powder until smooth, then remove from heat. Add powdered sugar, milk, and hazelnut extract, mixing until well combined.

Ice the Cake

Pour the icing over the cooled cake, spreading it evenly.

Serving

Plate and Garnish

Serve slices of the Texas Sheet Cake with a scoop of coffee ice cream and top with candied orange slices.