Texas Sheet Cake
User Reviews
5
Texas Sheet Cake
Description
Texas Sheet Cake combines classic ingredients like sugar, flour, cocoa powder, and buttermilk to create a moist chocolate cake baked in a wide jellyroll pan for an even thin layer. Butter and shortening are melted together with cocoa and water to give the cake a deep chocolate base. The batter includes baking soda which ensures a tender crumb. The cake is baked at 400°F for about 20 minutes, emphasizing quick baking for a soft texture inside with slight crispness on the edges.
The accompanying chocolate icing is prepared on the stovetop by blending butter, cocoa, and milk, then brought to a boil before being mixed with powdered sugar and vanilla. This icing is poured over the warm cake to absorb and set with a smooth, glossy finish. Chopped pecans added on top provide a nutty crunch and balance the sweetness and smoothness.
This cake is easy to portion and serves well at potlucks or family dinners, where its substantial size can be shared. The combination of moist chocolate cake and creamy, nutty icing makes it a satisfying dessert for those who enjoy traditional American chocolate cakes.
According to recipe notes, Texas Sheet Cake can be stored at room temperature up to two days or refrigerated for up to five days. It also freezes well in a sealed container for up to three months, making it practical for advance preparation and later enjoyment.
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 powder
- 1 cup water
- ½ cup buttermilk
- 2 egg lightly beaten, large
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the Chocolate Icing:
- ½ cup butter or margarine
- ¼ cup unsweetened cocoa powder
- ⅓ cup milk
- 16 ounces powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans chopped
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.
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 the cake covered at room temperature for up to 2 days for best freshness.
- Refrigerate leftovers to extend shelf life up to 5 days.
- Freeze the cake tightly wrapped in a sealed container for up to 3 months to preserve taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 394 kcal
% 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.
User Reviews
Overall Rating
5
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