The Cookin Chicks

Texas Sheet Cake

by 34 Comments

When I was little, my mom would make this cake and I would go crazy over it. Anything chocolate is a winner with me, but this cake in particular was amazing!

A few weekends ago, my neighborhood had a party and I wanted to bring a dessert. Since this makes an entire cookie sheet worth of cake, I knew this was just the thing to bring. Plus, living in Texas, I got extra points for bringing the TEXAS sheet cake, right? Haha!

My hubby had never tried this cake before and after he had his first piece, he went back for seconds and declared this his new favorite cake! WOW, I did not expect that, but I took it! It was definitely a hit with the neighbors and after everyone had a piece, we still got to bring half the cake home!! Score!!

Moist cake, chocolate fudge frosting with a slight crunch from the pecans. Definitely a great sweet treat to try!

Texas Sheet Cake

Here is the cookie sheet I use, https://amzn.to/2GDb9p1

5 from 1 vote
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Texas Sheet Cake
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

A moist, chocolate cake with a decadent, creamy, chocolate frosting! Bits of chopped pecans add a slight crunch!

Servings: 12
Author: The Cookin' Chicks
Ingredients
  • CAKE
  • 2 cups flour
  • 2 cups sugar
  • 1/4 tsp salt
  • 4 tbsp cocoa powder
  • 2 sticks butter
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • FROSTING
  • 1/2 cup pecans, chopped
  • 1 3/4 stick butter
  • 4 tbsp cocoa powder
  • 6 tbap milk
  • 1 tsp vanilla extract
  • 4 cups powdered sugar
Instructions

  1. In a medium mixing bowl, combine the flour, sugar, and salt.

  2. In a saucepan, melt the butter and add in the cocoa powder.

  3. Stir in the boiling water, allowing mixture to boil for about 30 seconds before removing from heat.

  4. Pour over flour mixture and stir lightly.

  5. In a small bowl, add the buttermilk, eggs, baking soda, and vanilla.

  6. Stir until combined.

  7. Pour into chocolate/flour mixture and stir until combined.

  8. Pour batter into cookie sheet (use an 18 x 13 to avoid spillage).

  9. Bake cake in preheated oven, 350, for about 19-21 minutes.

  10. While cake is baking, make frosting by melting butter in a saucepan.

  11. Add cocoa powder and stir until combined.

  12. Remove from heat and add in the milk, vanilla, and powdered sugar.

  13. Add in the pecans.

  14. Pour frosting over the warm cake once cake is removed from oven.

  15. Allow to sit for about 30 minutes prior to cutting into squares!

  16. Enjoy!

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Comments

  3. I just add the dry ingredients to my boiling mixture in the saucepan (turn off heat/flame). Whisk together, add eggs and buttermilk, whisk again and pour into baking pan…..one less dish to wash. I think that replacing the buttermilk with sour cream makes the cake more moist. Been making this recipe for 35 years…..my favorite!

  13. I need to make this vegan. I substitute eggs with applesauce. What can I substitute for buttermilk?

  14. Here is the substitutions I have found……
    Buttermilk: Substitute an equal amount of soymilk mixed with lemon juice. Allow the mixture to thicken 5 minutes before using. Or substitute an equal amount of vegan sour cream substitute diluted half and half with water.

  20. If using regular milk in place of the buttermilk, follow these instructions: Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using

  24. Hmmm, I am not sure! You would have to increase the bake time significantly due to thickness of cake. It possibly could work though. If you try it, be sure to let me know!

  25. My mother would always make this cake for me on my birthday. She has been gone several years now but seeing this recipe brought back memories. Thank you for sharing.


  31. I have been making Texas brownies for about 20 years…so was interested to see a slightly different version….my question…are you using US measurements? like for a Canadian 1/4 cup = 3 tbsp…not 4…just curious…I don’t use nuts in mine…allergies and on a 13×18″ pan I get about 36 servings

  32. Yep, I am using US measurements in my recipe! As for serving size, yes, its quite a bit, just depends how big you cut the pieces! Hope you enjoy!!

Trackbacks

  1. […] This moist cake with chocolate fudge frosting  a slight crunch from the pecans is definitely a great sweet treat to try! It’s a whole big sheet of cake!! And it’s always a huge hit. RECIPE HERE—>>> https://thecookinchicks.com/2016/05/texas-sheet-cake/ […]

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