Cowboys and Walnuts

Makes a 16 squared Texas Sheet Cake


For the cake

  • 113g unsalted butter
  • 90g cocoa
  • 3 tbsp canola oil
  • 230ml water
  • 250g plain flour
  • 500g granulated sugar
  • 3tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 118ml buttermilk
  • 2 tsp vanilla extract

For the icing

  • 60g unsalted butter
  • 30g cocoa
  • 75ml milk
  • 2 tsp vanilla extract
  • 375 icing sugar
  • walnuts



  1. Heat the oven to 190 degrees C and grease a large baking pan
  2. Melt the butter over medium heat. Whisk in the cocoa. Add the oil and water and bring the mixture to the boil for 3 seconds
  3. Remove the pan from the heat and let cool slightly
  4. Sift in and whisk the flour, sugar, baking powder and salt together in a large mixing bowl, ensuring it is well mixed
  5. Pour in the warm cocoa mixture and mix in until fully combined
  6. In a small bowl, whisk together the eggs, buttermilk and vanilla essence. Using a spatula, stir the buttermilk mix into the batter
  7. Pour the batter into the greased pan and let it bake for 35 minutes, until the top is firm and a skewer inserted into the middle comes out with moist crumbs
  8. For the icing, toast the walnuts on a baking sheet in the oven for 5-10 minutes, leave to cool until needed.
  9. While the cake is in the oven, make the frosting by melting the butter in a saucepan over a medium heat. Whisk in the cocoa and bring to the boil for 30 seconds
  10. Remove the mixture from the heat and whisk in the milk and vanilla extract. Add the sifted icing sugar in stages whisking continuously
  11. Immediately after the cake comes out the oven, pour the frosting  onto the hot cake and sprinkle with the toasted walnuts. Make sure not to jiggle the cake as it may make the icing set with waves. Allow the cake to cool completely before cutting into squares



Love J

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