BRING BACK MEMORIES OF YOUR CHILDHOOD! This classic Texas sheet cake has been apart of our family gatherings for years. I don’t know why I’ve never made it. Melt in your mouth good with just the right amount of chocolate this cake is sure to be a crowd pleaser.
This Classic Texas Sheet Cake travels very well. I take it all the time to social events and picnics.
Classic Texas Sheet Cake
Easy to make and loved by all.
For the Cake
- 1 cup butter
- 1 cup water
- 1/4 cup cocoa
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla extract
For the Frosting
- 1/2 cup butter
- 1/4 cup cocoa
- 1/4 cup plus 2 tablespoons milk
- 1 pound confectioners' sugar (4-1/4 cups)
- 1/2 teaspoon vanilla extract
- 1/2 cup walnuts, chopped
For the Cake:
- Preheat oven to 350 degrees.
- In a medium saucepan combine the butter, water and cocoa over medium heat; heat until butter melts.
- In a medium bowl add the sugar, flour, salt and baking soda.
- Mix to combine.
- In a 1 cup measuring cup add the buttermilk, eggs and vanilla.
- Mix with a fork to combine; add to the flour mixture.
- Pour flour mixture into the heated chocolate mixture.
- Using an hand held mixer, mix until smooth.
- Pour into a 15x10x1-inch jelly roll pan.
- Bake 20 to 23 minutes or until a toothpick inserted in the center comes out clean.
- Frost while still hot.
For the Frosting:
- In a medium saucepan combine the butter, cocoa and milk.
- Bring to a simmer.
- Take off of the heat.
- Add confectioner's sugar and vanilla mix well with a hand held mixer.
- Stir in walnuts.
- Pour over the cake.
- Spread to cover the hot cake.
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