Hoo-doggie. This is a good one. Texas sheet cake that is as big as Dallas (except smaller than it could've been because we didn't have a jelly roll pan). Rich chocolate cake smothered in richer chocolate frosting. Texas sheet cake is always a crowd-pleaser. And it definitely makes enough to feed a crowd.
Our recipe is adapted (barely) from an old Cooking Light. Which makes it, perhaps, not as dense and insanely decadent as it could be, but keeps the fat to reasonable levels. And it still tastes fantastically good.
Rating: Truly 1/2 assed
Here's what you need and how you do it
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk (or regular milk)
1 teaspoon vanilla
2 large eggs
Icing:
6 Tablespoons butter
1/3 cup milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
2 teaspoons vanilla
Preheat oven to 375 degrees. Grease a jelly-roll pan or 13-x9 inch baking pan. Combine 2 cups flour, sugar, baking soda, cinnamon and salt in a large bowl.
Combine water, 1/2 cup butter and 1/4 cup cocoa powder in a small saucepan. Bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat with a mixer at medium speed until well blended. Add milk, vanilla and eggs. Beat well.
Pour batter into cake pan. If using a jelly roll pan, bake for approximately 17 minutes. If using a 13x9 inch pan, bake for 22 to 23 minutes or until toothpick inserted in center comes out clean.
Prepare icing by combining butter, milk and cocoa in same saucepan you used for melting the cake chocolate. Bring to a boil, stirring constantly. Remove from heat and pour in powdered sugar and vanilla. Spread over cooled cake.
Would also be amazing with the slightly more complicated but even more chocolatey Fudge Frosting.
For a printable version of this recipe, click here.
oh my gosh. I was so excited to see this post today. I LOVE Texas sheet cake. It was a staple at bbqs and friendly get-togethers throughout my childhood.
I think my recipe calls for sour cream, but it's been so long that I barely remember. This reminds me that I need to make it again soon!
Posted by: Jennifer | November 16, 2009 at 01:54 PM
We love Texas sheet cake here. Hubby and I aren't chocolate cake fans, but when I make this one, it goes within days. I use pioneer woman's recipe, and sub chocolate frosting for cream cheese frosting. Yum yum yum....
Posted by: Amiyrah | November 16, 2009 at 04:32 PM
Now we're talkin'.
Posted by: Susan (Trout Towers) | November 16, 2009 at 05:27 PM
My recipe is exactly the same except it calls for two sticks of butter. Hmmm. After your endorsement, I suppose I should try it with half the fat.
Posted by: Jane | November 17, 2009 at 03:13 PM
I need to try something like this. Maybe a thin sheetcake would work better at high altitude. 7700 ft. = cake wreck
Posted by: Greg | November 17, 2009 at 04:49 PM
Greg, I know nothing of high altitude cooking. If you try it, let us know how it works out. :)
Posted by: Half Assed Kitchen | November 17, 2009 at 05:47 PM
Out of this world! Your cake looks fantastic. I am a genuine cake fanatic and am always on the look out for super moist/tasty chocolate cake recipes. Thanks for sharing yours!
Posted by: Patty | November 19, 2009 at 06:42 AM
Looks great...and that frosting....gimme, gimme, gimme some please
Posted by: Kitchen Butterfly | November 21, 2009 at 01:44 PM
One of our fams favorites
Posted by: Jessica | December 06, 2009 at 12:48 PM