Texas Sheet Cake

  • Serves: Makes one 12- X 17- inch sheet pan
  • Baking Temp (degrees F): 400
  • Views: 7518
  • Comments: 2

I mix this recipe with a few bowls, wooden spoon, strainer (to sift) a whisk, a big spatula and a good, heavy pot. This is one of my favorite moist cake recipes; even the cake, when refrigerated and the cut edges will remain moist. I have included my favorite Chocolate Icing recipe.

3 cups unbleached all-purpose flour; spoon into measuring cup and level to rim
3 cups sugar

3/4 cup solid vegetable shortening (Crisco) or unsalted butter
1 1/2 sticks (12 tablespoons) unsalted butter
5 tablespoons cocoa powder (I use Hershey's Brand Cocoa Powder, Special Dark)
3/4 teaspoon salt

1 1/2 cups water

3 large eggs, lightly beaten
3/4 cup buttermilk
1 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons vanilla

1. Position a shelf in the middle of the oven. Preheat oven to 400 degrees F. Prepare a 12- X 17- inch sheet pan by spraying with nonstick cooking spray; set aside.

2. Blend the flour and sugar in a large bowl. Set aside.

3. Place shortening, butter, and cocoa in a medium size pot. Pour water over and bring to a boil under medium heat while stirring.
Remove cocoa mixture from heat.

4. Pour over flour / sugar mixture and stir (I whisk and then switch to the spatula here) until well combined.

5. Mix in eggs, buttermilk, soda, cinnamon and vanilla. Spoon batter into the prepared pan.

6. Bake for 15 - 20 minutes. Again start checking at 15 minutes as chocolate can be a demon to work with, and can easily overbake. If you insert a toothpick in the middle and remove, there should be a few moist crumbs attached, but not batter.

7. Remove pan to a wire cake rack. When warm, pour Chocolate Icing, below, over cake.

Serve cake right from its pan.

Iced cake must remain refrigerated, as cooked icings (Chocolate Icing, below) are perishable. The un-iced cake can remain at room temperature for a few days, well wrapped, or frozen for a month or more.

2 sticks (16 tablespoons) unsalted butter
7 tablespoons cocoa (I use Hershey's Brand Cocoa Powder, Special Dark)
2/3 cup evaporated milk or whole or 2 % milk

2 pounds (about 8 cups) powdered sugar, sifted; measure and then sift

2 teaspoons vanilla
1 1/2 cups toasted and chopped pecans; I like to toast them because the flavor is far superior

1. In a large pot, boil the butter, cocoa powder, and milk. Remove from heat.

2. Add in the powdered sugar in small amounts, mixing well after each addition (wooden spoon is great for this). Add vanilla and pecans. Mix well.

3. Pour over cake while still warm.

4. As soon as the bottom of the cake's pan is cool enough, pop into fridge and let chill.

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