This Texas Sheet Cake is melt in your mouth good! An easy brownie like chocolate cake to feed a crowd.
This recipe comes from one of my best friends Grandma Norma.
I loved this cake from the moment I smelled the ingredients on the stove top. Texas Sheet Cakes are a little different from traditional sheet cakes in two ways. First, the ingredients are boiled, both the cake and frosting. Second, a sheet cake pan is used instead of a traditional cake pan. Making the cake almost like a brownie.
Not a chocolate fan or looking for something a little different? Be sure to check out my Vanilla Texas Sheet Cake with Cream Cheese Icing.
Texas Sheet Cake
This cake will cook a lot quicker than a traditional cake because of how thin it is so be sure to set a timer! I always let my cake cool for about 5 minutes before pouring the frosting on. This cake is perfect to make for company or to take to a get together because you just pour the frosting over; you don’t have to worry about making it look pretty and you won’t have to worry about leftovers!
Texas Sheet Cake
- 2 cups sugar
- 2 cups flour
- 1/2 cup butter
- 4 Tablespoons cocoa
- 1/2 cup shortening
- 1 cup water
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon soda
- 1/2 cup butter melted
- 6 Tablespoons milk
- 3 Tablespoons cocoa
- 1 lb. powdered sugar
- 1/4 teaspoon vanilla
- Preheat the oven to 350 degrees.
- In a large bowl mix together the sugar and flour for the cake.
- In a medium saucepan mix 1 stick of butter, cocoa, shortening and water.
- Bring to a light boil.
- Pour over the flour mixture and mix until blended with an electric mixer.
- Add buttermilk, eggs, vanilla and soda; mix until blended.
- Pour into a greased 11x17 inch pan.
- Bake for 20 minutes.
- While the cake is baking make your icing.
- In a large bowl add the melted butter, milk and cocoa; stir until blended.
- Add the vanilla and powdered sugar.
- Beat until well blended.
- Let the cake sit for 5-10 minutes before pouring icing over.
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