Texas Sheet Cake

• servings: 15 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

2 cups all-purpose flour (plus more for dusting, $0.36)

1 cup granulated sugar ($0.96)

1 cup brown sugar (light or dark, $0.48)

½ tsp salt ($0.04)

2 tsp baking powder ($0.08)

½ tsp baking soda ($0.01)

1 cup salted butter (2 sticks, $1.98)

⅓ cup unsweetened cocoa powder (sifted, $0.57)

1 cup coffee (hot, $0.15*)

2 eggs ($0.78)

½ cup mayonnaise ($0.87**)

1 tsp vanilla extract ($0.65)

1 cup salted butter (2 sticks, $1.98)

¼ cup heavy cream ($0.40)

⅓ cup unsweetened cocoa powder (sifted, $0.57)

1 tsp vanilla extract ($0.65)

2½ cups powdered sugar (sifted, $0.71)

Directions

Prep the baking sheet

Place a rack in the center of your oven and preheat it to 350°F. Grease a jelly roll pan (10x15) with a 2-inch rim with melted butter. Lightly flour the pan. Shake off any excess and place in the freezer.

Combine

In a large bowl, combine the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda.

Brown the butter

In a saucepan over medium heat, melt the butter, then brown it. Take the pan off the heat.

Stir

Add the unsweetened cocoa powder to the brown butter, and stir to incorporate.

Mix

Place the pan back over medium heat. Add the hot coffee, and stir. Take the pan off the heat.

Temper the egg

Add the eggs and vanilla to the mayonnaise and combine. Add a few tablespoons of chocolate to temper (warm) the egg mixture.

Mix

Once the egg mixture is warm, mix the chocolate and egg mixture together.

Make the batter

Pour the wet ingredients into the dry ingredients and stir just enough to combine.

Bake the cake

Add the batter to the sheet pan and bake for 15 to 20 minutes, until the cake has a slight spring when you press a finger on its surface and a toothpick inserted into the middle comes out clean.

Make the icing

Once the cake is out of the oven, make the icing. Set a large saucepan over medium heat, and add the butter, heavy cream, cocoa, vanilla, and powdered sugar. Stir until incorporated.

Frost the cake

Pour 3/4 of the warm frosting over the center of the cooled cake. Begin to spread it over the cake with a spatula and add more frosting if necessary to cover the cake from end to end. Cut, serve, then sit back and enjoy the marathon of compliments you're going to get!

Nutrition

• Serving Size: 1 slice
• Calories: 546 kcal
• Total Fat: 33 g
• Sodium: 428 mg
• Total Carbohydrate: 63 g
• Dietary Fiber: 2 g
• Protein: 4 g