Chocolate Texas Sheet Cake

Chocolate Texas Sheet Cake

Have a large crowd to feed? Party? Graduation? Birthday? Not enough time on your hand to bake an elaborate cake and looking to save a little money by not buying it from a bakery? This simple and delicious Texas Sheet Cake is the perfect and answer for you.



* Cooking Spray

* 2 teaspoons all-purpose flour

* 2 cups all-purpose flour

* 2 cups granulated 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

* 1/2 cup low-fat buttermilk

* 1 teaspoon vanilla extract

* 2 large eggs


* 6 tablespoons butter

* 1/3 cup fat-free milk

* 1/4 cup unsweetened cocoa

* 3 cups powdered sugar

* 1/4 cup chopped pecans, toasted (these are optional)

* 2 teaspoons vanilla extract



1. Preheat oven to 375°

2. Coat a 15×10 inch jelly roll pan with cooking spray, then dust with 2 teaspoons flour

3. Combine 2 cups flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/4 teaspoon salt into a large bowl and stir well with a whisk.

4. Combine water, 1/2 cup butter, and 1/4 cup cocoa 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 buttermilk, 1 teaspoon vanilla extract and eggs, beat well.

5. Pour batter into the prepared pan and bake at 375° for 17 minutes or until a tooth pick can be inserted and come out clean.

6. Remove from oven and place on a wire rack.


1. Combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan, bring to a boil, stirring constantly. remove from heat, gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla extract.

2. Spread over hot cake.

3. Cool completely on a wire rack.

Yield: 20 servings