Texas Sheet Cake is a southern treat that combines a cocoa sheet cake with a chocolate and pecan icing for a decadent dessert! It's always a hit at parties and gatherings.
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 20servings
Ingredients
2cupssugar
2cupsall-purpose flour
½cupbutter or margarine
½cupshortening
¼cupunsweetened cocoa
1cupwater
½cupbuttermilk
2large eggslightly beaten
1teaspoonbaking soda
1teaspoonvanilla
Chocolate Icing
½cupbutter or margarine
¼cupunsweetened cocoa
⅓cupmilk
16ouncespowdered sugar
1teaspoonvanilla
1cupchopped pecans
Instructions
Make the Cake Layer:
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 and flour mixture, stirring until dissolved. Cool slightly.
Stir in eggs, buttermilk, baking soda, and vanilla. Mix well.
Pour into the prepared jellyroll pan.
Bake at 400 F for 20 minutes.
Start making the icing when the cake has about 10 minutes left to bake.
Make the Chocolate 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.
Notes
Store at room temperature for up to 2 days or refrigerated for up to 5 days. Also freezes very well in a tightly sealed container for up to three months.