Rating: 4.5 stars
24 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 19

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

Recipe by Cooking Light March 2000

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Credit: Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

298 calories; calories from fat 30%; fat 10g; saturated fat 5.5g; mono fat 3.2g; poly fat 0.7g; protein 3.1g; carbohydrates 49.8g; fiber 0.5g; cholesterol 44mg; iron 1.1mg; sodium 188mg; calcium 25mg.
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