Chocolate Sheet Cake

Well it’s OU/Texas weekend and, no matter the outcome, there are some things you just don’t do if you are a born and bread Okie. You don’t root for Texas College football teams and you don’t eat Texas Sheet cake, you eat Chocolate Sheet cake!
The origins of the Chocolate Sheet Cake or “Texas Sheet Cake” recipe and name are a little unclear. The recipe, although the ingredients can vary from recipe to recipe, has been claimed by many over the years and the name Texas Sheet Cake could have come from the fact that it is big and serves a crowd, or because of the addition of pecans to the chocolate frosting. But it really doesn’t matter so we won’t give it another thought! ūüėČ

What does matter is Chocolate Sheet Cake is one of my all time favorite desserts! It is a rich chocolaty cake, covered with smooth chocolaty frosting and lots of pecans!

It is a one bowl recipe so it is quick and easy to throw together to take to a tailgate, potluck, family gathering or just for snacking on!
I always add pecans to the fudgy frosting because my family loves pecans in everything, but you can leave them out.

This recipe will make a typical Chocolate Sheet Cake that is made in a jelly roll pan (10×15) with a thin layer of icing or a 13×9 that is thicker with loads of frosting! It is still the same amount of cake but you can bake it whichever way you prefer.

Ingredients

The cake

  • 2 cups¬†Flour
  • 2 cups¬†Sugar
  • 1/4 teaspoon¬†Salt
  • 4 Tablespoons Cocoa
  • 2 sticks¬†Butter
  • 1 cup¬†Boiling Water
  • 1/2 cup¬†Buttermilk or 1/2 cup whole milk (minus 1 tablespoon) mixed with¬†1 tablespoon of vinegar
  • 2 Eggs beaten
  • 1 teaspoon¬†Vanilla
  • 1 teaspoon¬†Baking Soda

The frosting

  • The frosting
  • 1-3/4 stick¬†Butter
  • 4 Tablespoons Cocoa
  • 6 Tablespoons¬†Milk
  • 1 teaspoon¬†Vanilla
  • 3 1/2 -4 cups Powdered Sugar
  • 1/2 cup chopped Pecans (optional)

Directions 

  • Preheat oven to 350
  • In a large bowl whisk together the Sugar, Flour, baking soda & powder, and salt.
  • In a saucepan over med/high heat stir together the butter, water and cocoa.
  • Cook this mixture, stiring constantly until boiling.
  • Remove from the heat and stir into the sugar/flour mixture.
  • Stir in the buttermilk, 2 beaten eggs, and vanilla, mixing well,¬†but do not over mix.
  • Pour the batter into a greased 13×9 baking dish or jelly roll pan. Bake at 350 degrees for 25-30 minutes for 13×9 and 15-20 minutes for the jelly roll pan. Your batter will be very thin compared to box mixes, so don’t panic. It will bake up perfectly!
  • Once the cake is done remove from the oven and allow to cool.
  • While the cake is baking make the frosting.
  • In a saucepan add 1 stick of butter, cocoa and milk. Stir until on medium heat until you reach a boil.
  • Remove from heat.
  • Whisk in the powered sugar and vanilla until smooth.
  • Stir in the chopped pecans.
  • You do not want to pour the “hot” frosting on the cake so allow the frosting to cool for a few minutes.
  • Pour the warm frosting on the warm cake and spread to cover the cake.
    Allow the frosted cake to cool completely before cutting, if you can stand it!

I have been a caterer, restaurant owner and cake decorator. My precious Grandmother taught me how to cook and bake.

Let me know what you think! I would Love to hear from you!

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