Texas Sheet Cake

Photo: Francesco Tonelli; Styling: Thom Driver

A big, flat classic. Toasty nuts and fudgy cake get topped with a thin, crackly glaze. It’s easy and  since it first appeared in the magazine in 2000, it's been a staff and reader favorite.

Yield: Serves 20 (serving size: 1 piece)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 1 Hour, 5 Minutes

Nutritional Information

Amount per serving
  • Calories: 298
  • 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
  • 9 ounces all-purpose flour (about 2 cups)
  • 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. 1. Preheat oven to 375°.
  2. 2. Coat a 15 x 10-inch jelly-roll pan with cooking spray; dust with 2 teaspoons flour. Set aside.
  3. 3. Weigh or lightly spoon 9 ounces (2 cups) flour into dry measuring cups; level with a knife. Combine 9 ounces flour and next 4 ingredients (through salt) in a large bowl. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a saucepan; bring to a boil, stirring frequently. Pour into flour mixture. Beat with a mixer at medium speed 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.
  4. 4. Combine 6 tablespoons butter, fat-free milk, and 1/4 cup cocoa in a saucepan. Bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar; stir in 2 teaspoons vanilla and pecans. Spread over hot cake. Cool completely on wire rack.
Note:

This recipe originally ran in Cooking Light March, 2000 and was updated for the November, 2012 25th anniversary issue.

Also featured in: Cooking Light Lighten Up, America!, Oxmoor House, 2013
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