Name: Texas Sheet Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 serving(s)
Ingredients: 2 cups sugar; 2 cups all-purpose flour; 1/2 cup butter or 1/2 cup margarine; 1/2 cup shortening; 1/4 cup unsweetened cocoa; 1 cup water; 1/2 cup buttermilk; 2 large eggs, lightly beaten; 1 teaspoon baking soda; 1 teaspoon vanilla; 1/2 cup butter or 1/2 cup margarine; 1/4 cup unsweetened cocoa; 1/3 cup milk; 1 (16 ounce) package powdered sugar; 1 teaspoon vanilla; 1 cup chopped pecans

6

Recipe by SharleneW

6

People talking

Join In Now Join the conversation!

MAKE IT SHINE! ADD YOUR PHOTO

If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake.

Ready In:: 40mins
Serves:
Units:

6

People talking

Join In Now Join the conversation!

ingredients

For Cake
2 cups sugar
2 cups all-purpose flour
¹⁄₂ cup butter or 1/2 cup margarine
¹⁄₂ cup shortening
¹⁄₄ cup unsweetened cocoa
1 cup water
¹⁄₂ cup buttermilk
2 large eggs, lightly beaten
1 teaspoon baking soda
1 teaspoon vanilla
For Chocolate Icing
¹⁄₂ cup butter or 1/2 cup margarine
¹⁄₄ cup unsweetened cocoa
¹⁄₃ cup milk
1 (16 ounce) package powdered sugar
1 teaspoon vanilla
1 cup chopped pecans

directions

For cake: Sift together sugar and flour in a large bowl; set aside.
Combine butter, shortening, cocoa and water in a medium saucepan over medium high heat.
Bring to a boil, stirring constantly, until butter and shortening melt.
Remove from heat and pour over sugar mixture, stirring until dissolved.
Cool slightly.
Stir in Buttermilk, eggs, baking soda and vanilla.
Pour into a greased and lightly floured 15- x 10-inch jellyroll pan.
Bake at 400°F for 20 minutes.
(Cake will have a fudge-like texture.).
For Chocolate Icing: Combine butter, cocoa and milk in a medium saucepan.
Cook over low heat for about 5 minutes until butter melts.
Bring to a boil over medium heat.
Remove from heat and stir in sugar and vanilla.
Beat at medium speed with electric mixer until smooth and sugar dissolves.
Stir in pecans and spread over top of hot cake.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@SharleneW

Contributor

@SharleneW

Contributor

"If your time it right, your icing should be done a few minutes before cake comes out of the oven so you can spread it directly on hot cake."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by karenfood

9/2/2009

This was an excellent recipe. I have another recipe that I use that is very similar that requires sour cream. I was out of sour cream so I was searching for a different recipe such as this one that used the milk. I used the powdered buttermilk and it did the same thing. I was also outof pecans, but they were not necessary. This cake was very moist and delicious. thanks for the recipe.

Reply
review by Rose is Rose

8/20/2007

I have made and eaten variations of this recipe for years, but this one is THE BEST! It was absolutely delicious! With clear instructions and an accurate pan size, it's a winner! I took Aquap's advice and baked it in my electric oven at 350 degrees for 20 minutes and it was perfect! I lined (and greased) the pan with the large size parchment sheets that I get from King Arthur. This is the ONLY Texas Sheet Cake I will make from now on out! Thanks Sharlene!!

Reply
review by XSoftSense

12/8/2004

ABSOLUTELY YUMMY!!!!!!! And very easy......I take this to potlucks all the time and am always asked for the recipe!!!! Deborah Pfeiler

Reply
review by Sharon123

2/14/2004

Sharlene, this was really good! I didn't have buttermilk, so subbed yogurt. I also left out the pecans because my husband won't eat nuts. The icing soaked into the cake and made it nice and dense and moist! Yummy!

1

Reply
review by Aquap

6/20/2003

Yummy -- great and easy to make but after making one that burned after baking 400 for 18 minutes I cut the temperature back to 350 and it was perfect.

1

Reply