Chocolate Sheet Cake a.k.a. Texas Sheet Cake

This cake is great because:  1) it’s chocolate  2) it’s easy  3) it’s quick  4) it’s delicious.  You can have this cake mixed, baked, frosted, and in you mouth faster than it takes to bake a batch of brownies.  
Chocolate Sheet Cake


Preheat oven to 400 degrees F, and lightly coat a 12 x 16 inch baking pan with non-stick spray for baking.

Whisk together flour, sugar, and salt.

Whisk together flour, sugar, and salt.

In 2 quart sauce pan, combine butter, shortening, cocoa, and water, and bring to a boil.

In 2 quart sauce pan, combine butter, shortening, cocoa, and water, and bring to a boil.

In a small bowl, beat the eggs.

In a small bowl, beat the eggs.

Measure out 1/2 cup buttermilk and 1 teaspoon vanilla.

Measure out 1/2 cup buttermilk and 1 teaspoon vanilla.

Pour hot cocoa mixture over flour mixture, and whisk to combine.

Pour hot cocoa mixture over flour mixture, and whisk to combine.

Add buttermilk, vanilla, eggs, cinnamon, and baking powder, and mix just until completely incorporated.

Add buttermilk, vanilla, eggs, cinnamon, and baking soda, and mix just until completely incorporated.

The baking powder and buttermilk will begin to react, so work quickly.

The baking soda and buttermilk will begin to react, so work quickly.

Spread into prepared pan, and bake at 400 degrees for 20 minutes. After the cake's been in the oven for 10 minutes, begin making the frosting.

Spread into prepared pan, and bake at 400 degrees for 20 minutes. 


After the cake’s been in the oven for 10 minutes, begin making the frosting.

Melt butter; add cocoa, and milk and bring to a boil. Stir in vanilla and powdered sugar, and whisk until smooth.

Melt butter; add cocoa, and milk and bring to a boil. 

Stir in vanilla and powdered sugar, and whisk until smooth.

Stir in vanilla and powdered sugar, and whisk until smooth.

Add nuts, if desired.

Add nuts, if desired.

Remove cake from oven, and let cool 3 to 5 minutes.

Remove cake from oven, and let cool 3 to 5 minutes.

Pour frosting on hot cake, and gently spread. Be especially careful if you added nuts, as they tear into the fragile cake.

Pour frosting on hot cake, and gently spread. Be especially careful if you added nuts, as they tear into the fragile cake.  Cool on a wire rack.  You can eat it warm, or wait until it cools completely.  It’s delicious either way.

Cut into 24 squares.

Cut into 24 squares.

Texas Sheet Cake
Serves 24
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
INGREDIENTS FOR CAKE
  1. ½ cup butter
  2. ½ cup shortening
  3. 4 tablespoons cocoa
  4. 1 cup water
  5. 2 cups flour
  6. 2 cups sugar
  7. ¼ teaspoon salt
  8. 2 eggs, beaten
  9. ½ cup buttermilk
  10. 1 teaspoon baking soda
  11. 1 teaspoon cinnamon
  12. 1 teaspoon vanilla
INGREDIENTS FOR FROSTING
  1. ½ cup butter
  2. 4 tablespoons cocoa
  3. 6 tablespoons milk or cream
  4. 1 teaspoon vanilla
  5. 3 cups powdered sugar
  6. 1 cup chopped nuts (optional)
DIRECTIONS FOR CAKE
  1. Preheat oven to 400 degrees F.
  2. Lightly coat a baking sheet (12 x 16 inches) with non-stick spray for baking.
  3. Combine butter, shortening, cocoa and water in a 2 quart sauce pan, and bring to a boil.
  4. Whisk together flour, sugar, and salt until completely combined.
  5. Pour butter/cocoa mixture over flour/sugar mixture and whisk until smooth.
  6. Add buttermilk and eggs, and whisk again, until smooth.
  7. Stir in soda, cinnamon, and vanilla. Mix well.
  8. Pour into prepared pan, and bake at 400 degrees for 20 minutes.
  9. During the last 10 minutes of baking, prepare frosting.
DIRECTIONS FOR FROSTING
  1. Melt butter in 2 quart pot.
  2. Add cocoa and milk (or cream) and bring to a boil.
  3. Remove from heat, and stir in vanilla.
  4. Whisk in powdered sugar, and stir until smooth. Add nuts.
  5. Remove cake from oven and let rest 3-4 minutes.
  6. Drizzle frosting over hot cake, and very gently smooth. (The cake will be fragile, and the nuts will tear into it.)
  7. Cool completely, and serve.
Adapted from Lion House Recipes
Adapted from Lion House Recipes
White Apron Blog http://whiteapronblog.com/
Serve with vanilla ice cream.

Serve with vanilla ice cream.