Texas Sheet Cake

Photo: Oxmoor House

This class Texas sheet cake recipe features a homemade chocolate cake layer topped with chocolate frosting and chopped toasted pecans.  Its rectangular shape makes this cake perfect for serving to a crowd.

Yield: 20 servings (serving size: 1 slice)
Recipe from Cooking Light

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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

Ingredients

  • Cooking spray
  • 2 teaspoons all-purpose flour
  • 2 cups all-purpose flour (about 9 ounces)
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1/2 cup butter
  • 1/2 cup unsweetened cocoa, divided
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon vanilla extract, divided
  • 2 large eggs
  • 6 tablespoons butter
  • 1/3 cup fat-free milk
  • 3 cups powdered sugar
  • 1/4 cup chopped pecans, toasted

Preparation

  1. Preheat oven to 375°.
  2. Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.
  3. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
  4. Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.
Note:

This recipe was tested again for Cooking Light, Lighten Up America! and was baked in a 15 x 10-inch jellyroll pan at 375° for 17 minutes.

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