• 16 Ratings

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
cook:
20 mins at 375°
stand:
1 hr
Servings:
60
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Texas Sheet Cake

Ingredients

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Directions

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  • 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.

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  • 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.

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  • Bake in a 375 degree F oven 20 minutes or until cake springs back when lightly touched.

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  • Immediately pour hot Chocolate Frosting over warm cake; spread evenly. Completely cool cake in pan on a wire rack. Cut into squares. Makes 60.

Tips

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.

Nutrition Facts (Texas Sheet Cake)

101 calories; total fat 5g; saturated fat 2g; cholesterol 17mg; sodium 83mg; carbohydrates 14g; fiberg; protein 1g; vitamin a 31RE; vitamin cmg; calcium 10mg; ironmg.

Chocolate Frosting

Ingredients

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Directions

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  • 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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Reviews

16 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/08/2017
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!
Rating: Unrated
09/28/2013
The frosting recipe does not yield nearly enough for this cake. Double it.
Rating: Unrated
10/25/2014
changed powdered sugar to cups from teaspoons
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Rating: Unrated
09/28/2013
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.