Texas Sheet Cake
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.
Servings 20 servings
Ingredients
For the Cake Layer:
- 2 cups sugar
- 2 cups all-purpose flour
- ½ cup butter or margarine
- ½ cup shortening
- ¼ cup unsweetened cocoa
- 1 cup water
- 2 large eggs lightly beaten
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
For the Chocolate Icing:
- ½ cup butter or margarine
- ¼ cup unsweetened cocoa
- ⅓ cup milk
- 16 ounces powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped 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.2 cups sugar, 2 cups all-purpose flour
- 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.½ cup butter or margarine, ½ cup shortening, ¼ cup unsweetened cocoa, 1 cup water
- 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.2 large eggs, ½ cup buttermilk, 1 teaspoon baking soda, 1 teaspoon vanilla
- 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.½ cup butter or margarine, ¼ cup unsweetened cocoa, ⅓ cup milk
- Remove from heat and stir in sugar and vanilla.16 ounces powdered sugar, 1 teaspoon vanilla
- Beat at medium speed with an electric mixer until smooth and the sugar dissolves.
- Stir in pecans. Mix well.1 cup chopped pecans
- Pour and spread icing over the top of the sheet cake.
Notes
- Use a 15x10 jelly roll pan for this recipe. A 9x13 works in a pinch, but the cake rises more in the center and turns out thicker.
- The recipe uses both butter and shortening on purpose. Butter adds rich flavor, and shortening keeps the cake from being flat.
- Start the icing when the cake has about 10 minutes left to bake, and pour it over while the cake is still warm so it spreads smoothly and sets into a fudgy layer.
- Leave the pecans out if nuts are a problem. The cake is just as good without them.
- Store at room temperature for up to 2 days, or refrigerate for up to 5 days, in an airtight container. It freezes well for up to three months.
Nutrition
Serving: 1 | Calories: 394kcal | Carbohydrates: 55g | Protein: 3g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 93mg | Fiber: 2g | Sugar: 43g | Vitamin A: 327IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
