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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Texas Sheet Cake

Light and fluffy yet rich and moist, Texas sheet cake is one of our favorite chocolate desserts.

Cooking Light MARCH 2000

  • Yield: 20 servings (serving size: 1 slice)

Ingredients

  • Cake:
  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter or stick margarine
  • 1/4 cup unsweetened cocoa
  • 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Icing:
  • 6 tablespoons butter or stick margarine
  • 1/3 cup fat-free milk
  • 1/4 cup unsweetened cocoa
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted
  • 2 teaspoons vanilla extract

Preparation

Preheat oven to 375°.

To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

Nutritional Information

Amount per serving
  • Calories: 298
  • Calories from fat: 30%
  • Fat: 10g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.1g
  • Carbohydrate: 49.8g
  • Fiber: 0.5g
  • Cholesterol: 44mg
  • Iron: 1.1mg
  • Sodium: 188mg
  • Calcium: 25mg
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Texas Sheet Cake recipe

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