Classic Texas Sheet Cake
This classic Texas sheet cake has been a family favorite dessert for years and years. It's easy to make and serves a crowd. Spread the homemade frosting over the warm cake and sprinkle with pecans or walnuts. Perfection!
Servings: 24
Calories: 325kcal
Ingredients
Cake
- 2 cup all purpose flour
- 2 cup white sugar
- 1 teaspoon salt
- 1 cup butter
- 1 cup water
- ⅓ cup cocoa powder (baking cocoa)
- 2 large eggs
- ½ cup milk
- 1 Tablespoon vinegar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Chocolate Frosting
- ½ cup butter softened
- 3 ¾ cup powdered sugar sifted
- ⅓ cup baking cocoa
- ⅓ cup milk
- 1 teaspoon vanilla
Toppings
- 1 cup pecans or walnuts chopped
Instructions
Cake Instructions
- Preheat oven to 350 degrees.
- Mix flour, sugar, and salt in a large bowl. Set aside.
- Heat butter, water, and cocoa powder in a saucepan over medium heat. Stir as butter melts. Bring to a boil then remove from heat.
- Slowly pour the butter/chocolate mixture over the dry ingredients. Stir.
- Mix eggs, milk, vinegar, baking soda and vanilla together in a small bowl. Add to the large bowl and mix until combined.
- Pour batter into a greased 12" x 17" baking half-sheet pan (jelly roll pan).
- Bake for 25 minutes.
Frosting Instructions
- Cream butter in a mixing bowl. Add baking cocoa, powdered sugar, vanilla and milk. Beat on high until fluffy.
- Spread over hot cake. Chop pecans and sprinkle over finish cake.
Video
Notes
Wrap leftovers with a sheet of plastic wrap.
Nutrition
Calories: 325kcal | Carbohydrates: 46g | Protein: 3g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 244mg | Potassium: 91mg | Fiber: 1g | Sugar: 36g | Vitamin A: 389IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
