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Texas Sheet Cake

Texas Sheet Cake
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 24
Everything is bigger in Texas, including this giant homemade chocolate cake. Topped with a pecan icing that soaks into the cake as it cools, this classic dessert is one we think everyone should know about.
Updated June 30, 2017

Ingredients

Cake

  • 2 cups Gold Medal™ all-purpose flour
  • 2 cups packed brown sugar
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 eggs, slightly beaten
  • 1/2 cup sour cream
  • 1 teaspoon vanilla
  • 1 cup butter
  • 1 cup brewed coffee
  • 1/4 cup unsweetened baking cocoa

Frosting

  • 1/2 cup butter
  • 1/3 cup milk
  • 1/4 cup unsweetened baking cocoa
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups coarsely chopped pecans

Steps

  • 1
    Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In large bowl, mix flour, brown sugar, baking soda and salt. In small bowl, mix eggs, sour cream and 1 teaspoon vanilla until well blended; set bowls aside.
  • 2
    In 2-quart saucepan, heat 1 cup butter, the coffee and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Pour over flour mixture; beat with spoon until well blended. Beat in egg mixture. Spread batter evenly in pan. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
  • 3
    Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.
  • 4
    Immediately, in 4-quart saucepan, heat 1/2 cup butter, the milk and 1/4 cup baking cocoa over medium heat, stirring frequently, until butter is melted and mixture is well blended. Remove from heat. Beat in powdered sugar and 1 teaspoon vanilla with whisk until smooth. Stir in pecans. Pour over hot cake, spread evenly. Cool completely, about 2 hours.
  • 5
    To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.

Expert Tips

  • For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.
  • To ensure success of recipe, make frosting once cake comes out of oven so frosting can soak into cake as it cools.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
9g
43%
Trans Fat
0g
Cholesterol
50mg
16%
Sodium
220mg
9%
Potassium
115mg
3%
Total Carbohydrate
43g
14%
Dietary Fiber
1g
6%
Sugars
33g
Protein
3g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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