Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing.
Texas, y'all! Cattle...Cowboys...Cheerleaders...Sheet cake! Sheet cake? Yep, sheet cake!
This is one of those oldie-but-goodie recipes. You know, the ones that everyone loves and no one knows the origin of? (And, yes, I do realize that I just ended that sentence in a preposition. Thank you.)
This Texas Sheet Cake was adapted from the recipe in Southern Living Magazine back in 2003, but it goes way farther back than that. I have nearly the same recipe in an old church cookbook from my hometown and I've even seen it made on the Food Network with no credit given to anyone for the recipe. Other than, of course, the person making it on that show.
Now I have no idea why it's called a "Texas" sheet cake. I just know that it's dadgum good wherever it came from. It's also really easy.
The cake layer is rich and chocolatey and the buttermilk in the batter gives it a lovely little tang. If that's not enough, the warm cake right out of the oven is spread with a rich chocolately icing full of wonderful southern pecans.
Golly, what more could you ask for? Maybe a glass of milk? Grab your can of cocoa and make yourself a little slice of heaven with this recipe!
Texas Sheet Cake is a rich chocolate sheet cake spread with a delicious chocolate and pecan icing. Click To Tweet
How to Make Texas Sheet Cake
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 mixture, stirring until dissolved. Cool slightly.
Combine eggs, buttermilk, baking soda and vanilla.
Stir into the sugar and chocolate mixture.
Pour into prepared jellyroll pan. There's BeeBop being my trusty pair of helping hands. It's hard enough to cook with one hand and take photos with the other, but there's just some things you can't manage without an able assistant!
Bake at 400 for 20 minutes. Start making the icing when the cake has about 10 minutes left to cook.
Spread warm cake with Chocolate Icing. And don't worry about those dips and cracks. They all even out with the icing and no one will ever know they were there!
Make the 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.
My sister, Miss P, makes this recipe and she cuts it into tiny little squares about 1 ½ x ½ inches. Me, I make big old brownie size squares. About, oh, 4x4. Of course, I've never been known for restraint in the kitchen :-)
However, you slice it up, it serves a huge crowd of people. I made one for a neighborhood party last weekend and the large slices filled two plates with slices stacked three deep.
Enjoy!
More Cake Recipes on Never Enough Thyme:
Sheet Cake Recipes from Other Bloggers:
- Cinnabon Cinnamon Roll Sheet Cake from Oh Sweet Basil
- Lemon Sheet Cake with Cream Cheese Frosting from How Sweet Eats
- Raspberry Vanilla Swirl Sheet Cake from Tutti Dolci
- Almond Sheet Cake from Tastes Better From Scratch
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Texas Sheet Cake
Ingredients
- 2 cups sugar
- 2 cups all-purpose flour
- ½ cup butter or margarine
- ½ cup shortening
- ¼ cup unsweetened cocoa
- 1 cup water
- ½ cup buttermilk
- 2 large eggs lightly beaten
- 1 tsp. baking soda
- 1 tsp. vanilla
Chocolate Icing
- ½ cup butter or margarine
- ¼ cup unsweetened cocoa
- ⅓ cup milk
- 1 16 oz. package powdered sugar
- 1 tsp. vanilla
- 1 cup chopped pecans
Instructions
For the Cake:
- 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 and next 3 ingredients 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 mixture, stirring until dissolved. Cool slightly.
- Stir in buttermilk and next 3 ingredients. Pour into prepared jellyroll pan.
- Bake at 400 for 20 minutes. Spread warm cake with Chocolate Icing.
For the Icing:
- Combine butter, cocoa and milk in a medium saucepan.
- Cook over low heat 5 minutes or until margarine melts.
- Bring to a boil over medium heat. Remove from heat and stir in sugar and vanilla.
- Beat at medium speed with an electric mixer until smooth and sugar dissolves.
- Stir in pecans.
- Spread over still warm cake.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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Lana Stuart is the cook and occasional traveler here at Never Enough Thyme. Lana has been cooking since she was tall enough to reach the stove and started this blog in 2009 to share her delicious home cooking recipes. You'll find about 700 recipes here so there's sure to be something your family will like!
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Shirley Stein
Love good southern or down to earth everyday recipes.
Carolyn
Truly, named for Texas, because everything is' Big in Texas'. I am a southerner with deep roots. We also, call recipe 'Funeral Cake' due to the fact, when providing meals for funeral gatherings it serves a large crowd. Call it what you like...it is most delish.
Bonnie P.
I was just trying to decide what kind of cake to make for a get
together this weekend. I love this cake though I haven't made it in some time. I will make on Saturday!