Texas Sheet Cake
This sheet cake is a rich, moist chocolate cake known for its large size and warm chocolate frosting poured over the hot cake right after baking. Its deep chocolate flavor, often enhanced with a hint of cinnamon, makes it a beloved dessert.
Servings 24 servings
Calories 286kcal
Ingredients
Cake:
- 1 cup butter or margarine
- 1 cup water
- 4 Tbsp unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups white sugar
- 2 eggs
- 1 tsp cinnamon
- ½ cup buttermilk
- 1 tsp baking soda
- 1 tsp vanilla
Icing:
- ½ cup butter
- 4 Tbsp unsweetened cocoa powder
- 3 Tbsp milk
- 3 Tbsp water
- 3 ½ cups confectioners' sugar
- 1 tsp vanilla extract
- 1 cup chopped walnuts or pecans optional
Instructions
- Grease a 15x10 inch jelly roll pan and preheat oven to 400 degrees.
- For the cake - bring 1 cup butter, water and 4 Tbsp cocoa to a boil in a large saucepan. While still hot, remove from heat and add to 2 cups flour and 2 cups white sugar. Mix well.
- Add in eggs, cinnamon, buttermilk, baking soda, and vanilla. Combine buto not mix too long.
- Pour batter into the greased 15x10 inch jelly roll pan. Bake at 400 degrees for 20 minutes, or until a toothpick inserted into center of cake comes out clean.
- For the icing - Bring 1/2 cup butter or margarine, 4 Tbsp cocoa, 3 Tbsp water, and 3 Tbsp milk to a boil. Remove from heat. While still hot, add confectioners' sugar, vanilla, and nuts if desired. Beat well. Ice cake while icing is still hot. Pour over cake and spread to smooth out. Serves 24.
Nutrition
Serving: 1 serving | Calories: 286kcal | Carbohydrates: 43g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 150mg | Potassium: 56mg | Fiber: 1g | Sugar: 34g | Vitamin A: 386IU | Vitamin C: 0.003mg | Calcium: 19mg | Iron: 1mg