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Texas Sheet Cake

Name: Texas Sheet Cake
Prep time: 30 min
Total time: 2 h 45 min
Yield: 24
Cuisine: Southwestern
Ingredients: 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; 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

2 Ratings

2 Reviews

Kitchen Tested

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.

By Tablespoon Kitchens

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.

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 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

*Percent Daily Values are based on a 2,000 calorie diet.

Texas Sheet Cake

Ingredients