Cooked - Pumpkin Spice Texas Sheet Cake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Spice Texas Sheet Cake

20.0

1 (15-oz.) can pumpkin puree

1 cup vegetable oil

1 cup packed light brown sugar

½ cup granulated sugar

½ cup whole buttermilk

2 tsp. vanilla extract

2 large eggs, at room temperature

2 cups all-purpose flour

2 tsp. pumpkin pie spice

1 ½ tsp. baking soda

1 tsp. kosher salt

½ cup unsalted butter

⅓ (4-oz.) unsweetened chocolate baking bar, chopped

3 Tbsp. whole buttermilk, at room temperature

3 Tbsp. spicy, fruity cola soft drink (such as Dr Pepper), at room temperature

½ tsp. kosher salt

3 cups powdered sugar

Chopped toasted pecans

Prepare the Cake: Preheat oven to 350°F. Coat a 17 ½- x 12 ½-inch rimmed baking sheet with baking spray, set aside.
Whisk together pumpkin, oil, brown sugar, granulated sugar, buttermilk, vanilla, and eggs in a large bowl. Sift together flour, pumpkin pie spice, baking soda, and salt over pumpkin mixture in bowl; whisk until just combined.
Transfer batter to prepared baking sheet, spreading into an even layer.
Bake until a wooden pick inserted into center of cake comes out clean, 20 to 22 minutes. Let cool in baking sheet on a wire rack while preparing Fudge Icing.
Prepare the Fudge Icing: Melt butter and chocolate in a medium saucepan over medium-low, whisking often, until smooth; remove from heat and whisk in buttermilk, soft drink, and salt. Gradually sift in powdered sugar, about ½ cup at a time, whisking until fully combined after each addition. Immediately pour icing over warm cake, spreading evenly using an offset spatula. Sprinkle with pecans. Cool completely in baking sheet until icing is set, about 1 hour.

Course🍰Dessert

Diets🥕Vegetarian...

Category🎂Cake

Cuisine🇺🇸American

Occasions🎉Celebration🍂Fall🎉Holiday

Season🍂Fall

DifficultyMedium ⏰ 45m

Created 10 weeks ago

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