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Classic Texas Sheet Cake

 34 Ratings
37 Comments
  • Prep Time 20 min
  • Total Time 60 min
  • Servings 16
  • Save
    4K
  • Pinterest
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    19K

Southern hospitality never tasted so good! Our classic, chocolate Texas Sheet cake is topped with chocolate frosting and pecans.

Bree Hester Recipe by Bree Hester
June 4, 2013

Ingredients

Cake

2
cups Gold Medal™ all-purpose flour
2
cups granulated sugar
1/4
teaspoon salt
1
cup butter
1
cup water
3
tablespoons unsweetened baking cocoa
1/2
cup buttermilk
1
teaspoon baking soda
1
teaspoon vanilla
2
eggs, slightly beaten

Frosting

1/2
cup butter
3
tablespoons unsweetened baking cocoa
6
tablespoons milk
2 1/2
cups powdered sugar
1
teaspoon vanilla
1
cup chopped pecans

Directions

  • 1 Heat oven to 325ºF. Spray 15x10x1-inch baking pan with cooking spray.
  • 2 In large bowl, stir together flour, granulated sugar and salt; set aside.
  • 3 In 2-quart saucepan, heat 1 cup butter, the water and 3 tablespoons baking cocoa to boiling. Remove from heat. Pour over flour mixture in bowl; stir until well mixed. Add buttermilk, baking soda, 1 teaspoon vanilla and the eggs; stir until well blended. Pour into pan, spreading evenly.
  • 4 Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
  • 5 Meanwhile, in another 2-quart saucepan, heat 1/2 cup butter, 3 tablespoons baking cocoa and the milk to simmering. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans.
  • 6 Pour frosting over hot cake. Cool completely before cutting, about 1 hour.

Expert Tips

You can use a 13x9-inch pan; bake 30 to 35 minutes.

This cake is perfect for a large crowd.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
435.6
% Daily Value
Total Fat
22.8g
35%
Saturated Fat
11.8g
59%
Cholesterol
69.9mg
23%
Sodium
144.9mg
6%
Total Carbohydrate
57.2g
19%
Dietary Fiber
1.3g
5%
Sugars
44.1g
Protein
3.9g
% Daily Value*:
Vitamin C
0.20%
0%
Calcium
3.20%
3%
Iron
6.20%
6%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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