Pumpkin Spice Texas Sheet Cake

Pumpkin Spice Texas Sheet Cake

from southernliving.com
Dessert
105 min
20 servings

This seasonal spin on a classic Texas sheet cake might just be better than the original.

Ingredients

  • baking spray
  • 1can pumpkin puree
  • 1 cupvegetable oil
  • 1 cuppacked light brown sugar
  • ½ cupgranulated sugar
  • ½ cupwhole buttermilk
  • 2 tspvanilla extract
  • 2eggs, at room
  • 2 cupsall-purpose flour
  • 2 tsppumpkin pie spice
  • 5 ½ tspbaking soda
  • 1 tspkosher salt
  • ½ cupunsalted butter
  • ½unsweetened
  • 3 tbspwhole buttermilk
  • 3 tbspspicy, fruity cola soft
  • ½ tspkosher salt
  • 3 cuppowdered sugar
  • chopped toasted pecans

Directions

  1. 1

    Prepare the Cake: Preheat oven to 350°F. Coat a 17 1/2- x 12 1/2-inch rimmed baking sheet with baking spray; set aside. Gather all ingredients.

  2. 2

    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 together until just combined. Transfer batter to prepared baking sheet, spreading into an even layer.

  3. 3

    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.

  4. 4

    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 1/2 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.