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Texas Sheet Cake

Course: Cakes
1st Gen Author: Char Lybbert

Ingredients

  • ½ cup butter
  • ½ cup shortening
  • 2 1 oz squares baking chocolate
  • ½ cup buttermilk
  • 2 eggs beaten
  • 2 cups white sugar
  • 1 cup water
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla

Frosting:

  • 6 Tbsp milk
  • 1 tsp vanilla
  • ½ cup butter
  • 2 1 oz. squares baking chocolate
  • 1 lb powdered sugar
  • ½ cup chopped pecans or walnuts optional

Instructions

  • Preheat oven to 350°
  • Grease a 11 x 17 jelly roll pan (can also use a 9×13 pan, but you may die of sugar shock-there's something to be said for spreading the love in this recipe).
  • Combine butter and shortening, 2 oz. chocolate and water in a small saucepan. Heat until chocolate is melted.
  • In a separate small bowl, combine flour and baking soda. Set aside.
  • In a large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. mix well
  • Combine the sugar mixture with the chocolate mixture.
  • Add flour mixture and mix very well.
  • Pour into pan and bake 20-25 min or until a pick comes out clean.
  • Five minutes before cake is done, make frosting

Frosting:

  • Combine milk, chocolate and butter in a large (or medium-large) saucepan. Heat until bubbles form around the edge
  • Remove from heat and add powdered sugar and vanilla and beat until smooth.
  • If desired, add 1 cup nuts (optional)
  • While icing is still warm, pour over cake.