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Texas Sheet Cake

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Texas Sheet Cake
  • Prep 30 min
  • Total 2 hr 45 min
  • Servings 24
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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.
by: Tablespoon Kitchens
Updated Jun 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

  • tip 1
    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.
  • tip 2
    To ensure success of recipe, make frosting once cake comes out of oven so frosting can soak into cake as it cools.

Nutrition Information

350 Calories, 18g Total Fat, 3g Protein, 43g Total Carbohydrate, 33g Sugars

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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