White Texas Sheet Cake (Print Version)

# Ingredients:

→ Cake

01 - 10 tablespoons (1¼ sticks) unsalted butter, softened
02 - 1¼ cups whole or 2% milk
03 - 4 large eggs, room temperature
04 - 2½ cups all-purpose flour
05 - 1 tablespoon plus 1 teaspoon baking powder
06 - 2 cups granulated sugar
07 - ½ teaspoon kosher salt
08 - 2 teaspoons vanilla extract

→ Frosting

09 - 4 ounces cream cheese
10 - 3 tablespoons unsalted butter
11 - 2 tablespoons whole or 2% milk
12 - 3 cups powdered sugar
13 - 6 ounces (1½ cups) chopped pecans, divided

# Instructions:

01 - Heat oven to 350°F. Coat 18x13-inch rimmed baking sheet with cooking spray. Bring butter, milk, and eggs to room temperature.
02 - Whisk flour and baking powder in medium bowl.
03 - Beat butter, sugar, and salt until fluffy. Add eggs one at a time. Gradually mix in flour mixture, milk, and vanilla until just combined.
04 - Spread batter in prepared pan. Bake 23-26 minutes until golden-brown and tester comes out clean.
05 - Heat cream cheese, butter, and milk until smooth. Whisk in powdered sugar until glossy. Add 1 cup pecans.
06 - Pour warm frosting over slightly cooled cake. Top with remaining pecans. Cool completely before serving.

# Notes:

01 - Use room temperature ingredients
02 - Frosting should be warm when spreading

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