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Texas Sheetcake - The Best Ever Chocolate Sheet Cake

There are no words to describe how ultimately sinful and delicious this cake is to eat. Best of all, you don't have to grease or use parchment paper, and you don't need a stand mixer. The cake is moist, and the frosting is very rich and fudgy. Don't EVEN try to make it lighter in calories. Just enjoy it.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 15
Author Debby - www.AFeastfortheEyes.net

Ingredients

CAKE

  • 2 cups flour
  • 2 cups sugar
  • 1/4 teaspoon salt
  • 2 sticks butter
  • 4 heaping tablespoons cocoa
  • 1 cup boiling water
  • 1/2 cup buttermilk
  • 2 eggs beaten
  • 1 teaspoon baking soda
  • 2 teaspoon vanilla

FROSTING

  • 1 3/4 sticks butter
  • 1/2 cup pecans finely chopped, optional
  • 6 tablespoons milk
  • 4 tablespoons cocoa
  • 1 teaspoon vanilla
  • 1 pound powdered sugar minus 1/2 cup

Instructions

  • CAKE:
  • Combine the flour, sugar and salt in a mixing bowl.
  • In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together.
  • Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
  • In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla.
  • Stir the buttermilk mixture into butter/chocolate mixture.
  • Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes.
  • FROSTING:
  • While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using).
  • Pour over warm cake.Edit my recipe

Notes

Recipe source: The Pioneer  Woman