5.0 from 24 votes
Texas Sheet Cake
Texas Sheet Cake is a southern treat that combines a cocoa sheet cake with a chocolate and pecan icing for a decadent dessert! It's always a hit at parties and gatherings.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 20 servings
Calories: 394 kcal
Course:
Dessert
Cuisine:
American
Ingredients
For the Cake Layer:
- 2 cups sugar
- 2 cups all-purpose flour
- ½ cup butter or margarine
- ½ cup shortening
- ¼ cup unsweetened cocoa
- 1 cup water
- ½ cup buttermilk
- 2 large eggs lightly beaten
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the Chocolate Icing:
- ½ cup butter or margarine
- ¼ cup unsweetened cocoa
- ⅓ cup milk
- 16 ounces powdered sugar
- 1 teaspoon vanilla
- 1 cup Chopped Pecans
Instructions
Make the Cake Layer:
- Preheat oven to 400 degrees.
- Grease and lightly flour a 15x10 inch jellyroll pan. Set aside.
- Sift together sugar and flour in a large bowl; set aside.
- Combine butter, shortening, cocoa, and water in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly, until butter and shortening melt.
- Remove from heat and pour over sugar and flour mixture, stirring until dissolved. Cool slightly.
- Stir in eggs, buttermilk, baking soda, and vanilla. Mix well.
- Pour into the prepared jellyroll pan.
- Bake at 400 F for 20 minutes.
- Start making the icing when the cake has about 10 minutes left to bake.
Cup of Yum
Make the Chocolate Icing:
- Combine butter, cocoa and milk in a medium saucepan.
- Cook over low heat 5 minutes or until margarine melts.
- Then turn the heat up to medium and bring to a boil.
- Remove from heat and stir in sugar and vanilla.
- Beat at medium speed with an electric mixer until smooth and the sugar dissolves.
- Stir in pecans. Mix well.
- Pour and spread icing over the top of the sheet cake.
Notes
- Store at room temperature for up to 2 days or refrigerated for up to 5 days. Also freezes very well in a tightly sealed container for up to three months.
Nutrition Information
Serving
1
Calories
394kcal
(20%)
Carbohydrates
55g
(18%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
42mg
(14%)
Sodium
144mg
(6%)
Potassium
93mg
(3%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
327IU
(7%)
Vitamin C
0.1mg
(0%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 394
% Daily Value*
| Serving | 1 | |
| Calories | 394kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 144mg | 6% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.