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Texas Sheet Cake


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  • Frosting:
  • 2 cups unsifted all-purpose flour
  • 2 cups sugar
  • 2 sticks (1 cup) butter
  • 7 tbsp unsweetened cocoa
  • 1 cup water
  • 2 eggs, lightly beaten
  • 1 tsp baking soda
  • 1/2 cup buttermilk
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 stick (1/2 cup) butter
  • 4 tbsp unsweetened cocoa
  • 6 tbsp milk
  • 1 tsp vanilla
  • 1 (16 oz) box confectioners' sugar
  • 1 cup chopped pecans


Servings 24


Step 1

Grease and lightly flour a 10x15x1-inch jelly roll pan. Preheat oven to 400 degrees. In a large mixing bowl, combine, flour, sugar, and cinnamon. Measure into large, heavy saucepan 2 sticks of butter, 7 tbsp cocoa and water. Heat saucepan mixture to boiling, stirring well. Add to flour-sugar combination, blending well. In medium bowl, beat eggs, stir soda into buttermilk; add to eggs along with vanilla. Add this buttermilk to the flour-cocoa combination. Mix well. Pour batter into prepared pan. Bake about 25 minutes or until a cake tester inserted in center comes out clean. During the last 5 minutes of baking time, measure into heavy saucepan 1 stick butter, 4 tbsp cocoa and milk. Heat to boiling, stirring well. Add confectioners' sugar, vanilla and chopped pecans. Mix well. Pour hot frosting over hot cake; spread evenly. Cool.


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