Texas Sheet Cake Topped With Chocolate Toffee

Deliciously moist chocolate sheet cake with crunchy toffee bits & pecans in the frosting!


For the Cake:

2 cups flour

2 cups of sugar

1/4 teaspoon salt

1/4 cup (heaping) cocoa powder

2 sticks salted butter

1 cup piping hot coffee (I reheated some that were leftover from the morning)

1/2 cup buttermilk

2 eggs, beaten

1 teaspoon baking soda

1 teaspoon vanilla extract

may substitute boiling water

For the Icing:

1 3/4 stick Butter

1/4 cup (heaping) cocoa powder

7 Tablespoons Milk

1 teaspoon vanilla extract

1 pound Powdered Sugar

1/2 cup finely chopped pecans

2/3 cup toffee bits


For the Cake:

Preheat oven to 350ºF. Spray a sheet cake pan with non-stick cooking spray (or Bakers Joy). In a large bowl, mix together the flour, sugar, and salt.

Next, in a medium saucepan, melt the butter over medium-high heat. Add the cocoa powder and whisk together. Once combined, add hot coffee & allow the mixture to boil for 30 seconds.

Remove from heat and pour over flour mixture and stir it in to cool down the mixture.

In a measuring cup, whisk together the buttermilk, beaten eggs, baking soda, and vanilla extract. Pour buttermilk mixture into butter/chocolate mixture and whisk until well combined.

Pour batter into the prepared sheet cake pan and bake at 350ºF for 20 minutes.

For the Icing:

While the cake is in the oven, it’s time to make the icing. Melt butter in a medium saucepan over medium-high heat. Add the cocoa powder and whisk to combine.

Turn off heat and add the milk, vanilla, and powdered sugar; stir together until well combined.

Next, add the chopped pecans and toffee bits, stir together, and pour icing over warm cake (spread it lightly with a spatula).

Allow to cool (if you have self-control) and then cut into squares and serve! Hubs like his warm with a scoop of ice cream on top.


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