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

Keyword Chocolate Sheetcake, Texas Sheetcake

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 532kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 large baking sheet pan

Ingredients

CAKE

2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 Tbsp cocoa heaping and generous
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

For the 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.

FOR THE 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 and then evenly spread with an offset spatula.
Allow to completely cool and dig in!

Notes

Recipe source: The Pioneer Woman

Nutrition