Chocolate Texas Sheet Cake
Servings: 20
My mom's chocolate Texas sheet cake is probably the classic chocolate sheet cake recipe you grew up with, but in case you lost it, here it is along with a cooked chocolate frosting!
Ingredients
Chocolate Cake
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Margarine
- 1/2 Cup Shortening
- 4 Tablespoons of Cocoa
- 1 Cup Water
- 1/2 Cup of Buttermilk Or 1/2 Cup of milk and 1 tablespoon of vinegar
- 2 Eggs slightly beaten
- 1 Teaspoon Baking Soda
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla
- 1 Pinch Salt
Warm Chocolate Frosting
- 1/2 Cup Margarine
- 4 Tablespoons Cocoa
- 6 Tablespoons Milk
- 1 lb Powdered Sugar
- 1 Teaspoon vanilla
Instructions
For the Cake
- Heat oven to 400 degrees.
- In the bowl of a kitchenaid, mix the flour and sugar.
- Place the margarine, shortening, cocoa and water in a saucepan over medium heat and bring it to a light boil.
- In a separate bowl, combine the buttermilk, eggs, soda, cinnamon, vanilla and salt whisk until smooth.
- Take the cocoa mixture and pour it over the flour mixture and mix until smooth.
- Add the buttermilk mixture and mix again until smooth.
- Lightly spray a cookie sheet (12x18") with cooking oil (Pam).
- Pour the mixture in the pan and bake for 20 minutes.
Warm Chocolate Frosting
- Add the margarine, cocoa and milk to a saucepan over medium heat until it reaches a soft boil.
- Add the powdered sugar and vanilla and whisk until smooth.
- Spread onto the cake while both the frosting and the cake are still warm.
- Enjoy!
Notes
*Make sure that you frost the cake while it is still warm with the warm frosting.
Texas Sheet Cake can be frozen for up to 1 month.
Nutrition Facts
Chocolate Texas Sheet Cake
Amount Per Serving (1 g)
Calories 185
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 5g
Cholesterol 11mg4%
Sodium 52mg2%
Carbohydrates 28g9%
Sugar 22g24%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.