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Texas Sheet Cake


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Texas Sheet Cake

Serves 16 as Dessert.

This recipe is based on a Cooking Light recipe. It's not very light, though! I use butter instead of margarine, and whole or 2% milk in the frosting. I also like to increase the cinnamon to 1 1/2 tsp.


  • Cooking Spray
  • 2 tsp all-purpose flour
  • 2 c all-purpose flour
  • 2 c sugar
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 c water
  • 1/2 c butter or stick margarine
  • 1/4 c cocoa
  • 1/2 c buttermilk
  • 1 tsp vanilla extract
  • 2 large eggs


  • 6 T butter or stick margarine
  • 1/3 c fat-free milk
  • 1/4 c cocoa
  • 3 c powdered sugar
  • 1/4 c chopped pecans, toasted
  • 2 tsp vanilla extract

Preheat oven to 375°.

For the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl; stir well with a whisk. Combine water, butter, and cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat in mixer at medium speed until well-blended. Add buttermilk, vanilla, and eggs; beat well. Pour batter into prepared pan; bake for 17 minutes or until done. While cake bakes, prepare icing. Place cake in pan on a wire rack.

To prepare the icing, combine butter, milk, and cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and vanilla. Spread over hot cake. Cool completely on wire rack.

Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.

Keywords: Chocolate, Dessert, Cake

( RG1229 )

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