Texas Sheet Cake

This chocolate cake serves many but it won't last long! You may want to make two and freeze one for later.

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Reviews (0)

4.0 by 19 people

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  • Makes: 60 servings
  • Serving Size: 1 square
  • Prep: 25 mins
  • Cook: 20 mins 375°F
  • Stand: 1 hr

Texas Sheet Cake

Reviews (0)

4.0 by 19 people

Rate This!

Directions

  1. Grease a 15x10x1-inch baking pan; set pan aside. In a medium saucepan combine butter, water, and cocoa powder. Bring to boiling, stirring constantly. Remove from heat.
  2. In a large mixing bowl combine flour, sugar, soda, salt, and cinnamon (if desired). Add eggs, buttermilk, and vanilla. Beat with an electric mixer on low to medium speed to combine. Add cocoa mixture and beat until blended. Pour batter into prepared pan.
  3. Bake in a 375 degree F oven 20 minutes or until cake springs back when lightly touched.
  4. Immediately pour hot Chocolate Frosting over warm cake; spread evenly. Completely cool cake in pan on a wire rack. Cut into squares. Makes 60.

From the Test Kitchen

Prepare and bake cake as directed; cool completely. Do not frost. Place in a freezer container or bag. Freeze up to 1 month. Before serving, thaw several hours at room temperature. Frost as directed.

Chocolate Frosting

Directions

  1. In a medium saucepan stir together butter or margarine, unsweetened cocoa powder, and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts.
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Nutrition Facts (Texas Sheet Cake)

  • Per serving:
  • 101 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 17 mg chol. ,
  • 83 mg sodium ,
  • 14 g carb. ,
  • 0 g fiber ,
  • 1 g pro.
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Reviews (4)

19 Ratings
100 Days Ago
4.0
So glad I found this recipe. Lost mine in a move. Taste great! I used vegetable oil instead of butter in the cake because I didn't have enough butter. Came out perfect. Double the frosting recipe are you won't have enough. This is a keeper!
1087 Days Ago
changed powdered sugar to cups from teaspoons
1479 Days Ago
Actually I just noticed the measurement for the powdered sugar is teaspoons so that is a typo I guess. I did use 2 1/2 cups of powdered sugar. But it's still not enough.
Lisa Anderson Constance 1479 Days Ago
The frosting recipe does not yield nearly enough for this cake. Double it.

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