Texas Sheet Cake
Yield: 20 servings (serving size: 1 slice)
Ingredients
- Cake:
- Cooking spray
- 2 teaspoons all-purpose flour
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup water
- 1/2 cup butter or stick margarine
- 1/4 cup unsweetened cocoa
- 1/2 cup low-fat buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs
-
Icing: - 6 tablespoons butter or stick margarine
- 1/3 cup fat-free milk
- 1/4 cup unsweetened cocoa
- 3 cups powdered sugar
- 1/4 cup chopped pecans, toasted
- 2 teaspoons vanilla extract
Preparation
Preheat oven to 375°.
To prepare the cake, coat a 15 x 10-inch jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375° for 17 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.
To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.
Note: You can also make this recipe in a 13 x 9-inch baking pan. Bake at 375º for 22 minutes.
Nutritional Information
- Calories:
- 298 (30% from fat)
- Fat:
- 10g (sat 5.5g,mono 3.2g,poly 0.7g)
- Protein:
- 3.1g
- Carbohydrate:
- 49.8g
- Fiber:
- 0.5g
- Cholesterol:
- 44mg
- Iron:
- 1.1mg
- Sodium:
- 188mg
- Calcium:
- 25mg
Member Ratings and Reviews
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Cake was a little dry for my taste. I liked the cinnamon. The frosting was perfect. I would definitely make this again because the recipe is easy.10/22/09
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I took this to a BBQ and received rave reviews from the other guests. On the other hand, I thought it was pretty good, but was a little disappointed after reading all the stellar reviews. The cake had a lovely moist texture, but I wish it tasted more chocolate-y...I found it to be a tad bland. I baked it in a 9x13 glass baking dish and it was still liquid in the center after 22 minutes, so I baked it an extra 10 minutes, although I think an extra 8 minutes would have been perfect. I was nervous about adding a full tsp. of cinnamon, so I only added a half teaspoon and am glad I didn't add any more. You could certainly taste the cinnamon, but it wasn't overpowering like some of the other reviewers complained about. The frosting was really good, and yes, very sweet. The cake itself wasn't overly sweet, so I thought the frosting complimented the cake well. I love that you don't have to wait for the cake to cool down before applying the frosting. I will definitely make this again because it's so incredibly easy and quick, and it's a crowd-pleaser that works very well in more casual settings.09/27/09





