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Original Texas Sheet Cake
The Original Texas Sheet Cake is a decadent, gooey, chocolatey dessert topped with pecans. Make enough for 24 people in less than an hour!
Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24
Calories: 302 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 2 cups sugar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup buttermilk (See Note 1)
- 2 large eggs
- 1 tsp vanilla
Cocoa Batter Mixture
- 1 cup water
- 1 cup butter
- 1/2 cup unsweetened dark cocoa powder (See Note 2)
Frosting
- 1/2 cup butter
- 1/4 cup unsweetened dark cocoa powder (See Note 2)
- 1/3 cup buttermilk (See Note 1)
- 2 1/2 cups powdered sugar
- 1 tsp vanilla
- pinch salt
- 1 cup Chopped Pecans
Instructions
Batter
- Combine the dry ingredients like flour, sugar, baking soda and salt in one bowl and wet ones like buttermilk, eggs and vanilla in another.
- Next, melt the butter in a saucepan. Add the water and whisk in the cocoa powder and bring to a boil. Remove from heat.
- Add the cocoa mixture to the dry ingredients and stir or use electric beater to combine. Add the wet ingredients and mix to combine into a smooth batter.
- Pour the batter into a parchment paper lined 13x18 inch sheet pan (yes, this makes 24 servings). Bake in a 350°F oven for 20 minutes.
Cup of Yum
Frosting
- Make the frosting by combining the butter, cocoa, and buttermilk in a saucepan and bring to a boil. Remove from heat and stir in the vanilla, salt and powdered sugar until smooth.
- After cake has baked, DON'T COOL, but pour warm frosting on top and spread evenly. Sprinkle chopped pecans on top. Allow to rest on wire rack until set.
Notes
- All you need to do is pour just under 1/2 cup regular milk (not low fat) into a measuring cup and add enough regular vinegar or lemon juice to the milk to bring the quantity up to 1/2 cup. It will work it's magic in seconds after stirring and you're good to go in a pinch.
- You can substitute regular cocoa, but the dark is richer. Also, you could add a teaspoon of espresso powder as well to make the chocolate richer in taste.
- This is key as it creates a super moist, gooey layer between the cake and the frosting.
Nutrition Information
Calories
302kcal
(15%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
45mg
(15%)
Sodium
218mg
(9%)
Potassium
89mg
(3%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Vitamin A
391IU
(8%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 302
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 218mg | 9% |
| Potassium | 89mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 391IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.