Texas Sheet Cake

Hi everybody. Today I would like to introduce you to my dear friend, Texas Sheet Cake. This is an easy recipe from my mother-in-law, Kelly.

Do not be fooled by its plain appearance. What it lacks in looks, Texas Sheet Cake makes up in fudgy, moist deliciousness. The rich chocolate frosting is poured on while the cake is still hot, so it seeps into the cake and seals in the moisture. Texas Sheet Cake is like the best, most fudgy brownie you have ever had, only better.

Serve it with ice cream, I know you'll love it.

printable recipe

Texas Sheet Cake

1 cup butter

1 cup water

1/4 cup cocoa

2 cups flour (add an extra 2 Tbsp flour for high altitude)

2 cups sugar

1/2 tsp salt

1 tsp baking soda (scant tsp for high altitude)

2 eggs

1/2 cup buttermilk (I used 1/2 cup milk with 1/2 Tbsp vinegar that I let sit for a few minutes)

In a medium saucepan over medium heat, melt the butter in the water and cocoa powder.

Bring the mixture to a boil, stirring frequently.

Remove from heat and whisk in the flour, sugar, salt and baking soda.

Once the dry ingredients are mixed in, add the eggs and buttermilk.

Whisk until combined.

Spray an 11x13 inch sheet pan (the kind that has a 1 inch lip). Pour cake batter into the pan.

Bake at 350F for 20-25 minutes, or until the cake springs back when you lightly press it with your finger.

When the cake is almost finished baking, start making the frosting:

1/2 cup butter

1/4 cup cocoa

1/3 cup milk

2-3 cups powdered sugar

In the same (now clean) saucepan, bring the butter, cocoa and milk to a boil, stirring constantly.

Remove from heat, and gradually whisk in the powdered sugar until the mixture reaches glaze consistency. You want it to be slightly thickened but still pourable.

Pour over the hot chocolate cake and let cool on counter for 30 minutes at least. Serve or cover to be served later - this cake stays moist for days!

This recipe is featured in Menu Plan 12.