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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16 users rated this recipe an average rating of 3.5
  • Makes: 60 servings
  • Serving Size: 1 square
  • Prep: 25 mins
  • Cook: 20 mins 375°F
  • Stand: 1 hr
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Texas Sheet Cake
Ingredients
1
cup butter or margarine
1
cup water
2
cups sugar
1
teaspoon baking soda
1/2
teaspoon salt
1
teaspoon ground cinnamon (optional)
2
slightly beaten eggs
1/2
cup buttermilk
1 1/2
teaspoons vanilla
 
Chocolate Frosting (recipe follows)
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
Ingredients
1/4
cup butter or margarine
3
3
tablespoons buttermilk
2 1/4
teaspoons sifted powdered sugar
1/2
teaspoon vanilla
1/2
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.
Nutrition Facts (Texas Sheet Cake)
    Per serving:
  • 101 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 17 mg chol.,
  • 83 mg sodium,
  • 14 g carb.,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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