Texas Sheet Cake


2 Cups all purpose flour
2 Cups granulated sugar
1/4 Cup unsweetened cocoa powder

1 tsp baking soda
1/2 tsp salt
3/4 Cup Olive Oil (try using part butter olive oil and part mild olive oil.)
1/2 Cup low-fat buttermilk
2 large eggs, beaten
2 tsp Vanilla Extract
1 Cup hot water

1/4 Cup Extra Virgin Olive Oil
1/2 Cup buttermilk
4 Tbsp unsweetened cocoa powder
1 tsp Vanilla Extract
1 pound powdered sugar (about 4 Cups)
1 Cup pecans or coconut, finely chopped (optional)

We love this cake garnished with our Espresso Brava Salt!


Preheat oven to 400 degrees F. Coat a big 18×12-inch jelly roll pan with olive oil cooking spray and set aside.

In a bowl combine dry ingredients (flour, sugar, cocoa, baking soda, and salt). Set aside.

In a mixing bowl, add olive oil, buttermilk, eggs, and vanilla, and butter extract. Mix on medium speed for about one min. Add flour mixture to wet mixture, and blend for 1 to 2 min, or until well mixed.

With mixer on low speed, slowly add one cup of hot water, and blend until well combined (batter will be a little watery).

Pour batter into prepared pan. Bake for 20 min, or until top springs back when lightly touched. Remove cake from oven and frost immediately.

Frosting Preparation:
In a saucepan, over medium heat, combine olive oil, buttermilk and cocoa. While stirring, bring mixture to a low boil.

Remove saucepan from heat, add vanilla and powdered sugar. Mix until smooth.

Spread frosting evenly over warm cake. Sprinkle with Espresso Brava Salt garnish if desired.