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Texas Sheet Cake

  • Author: Our Best Bites
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes


This easy Texas Sheet Cake is perfect for feeding a crowd! Chocolate and cinnamon come together under a layer of luscious chocolate frosting that will have everyone returning for seconds.


½ cup real butter
½ cup shortening
2  1-ounce squares unsweetened baking chocolate
½ cup buttermilk
2 eggs, beaten
2 cup sugar
1 cup water
2 cup flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla

6 tablespoons milk
1 teaspoon vanilla
½ cup butter
2  1-ounce squares baking chocolate
1 pound powdered sugar
½ cup chopped pecans or walnuts (optional)


Preheat oven to 350 degrees. Grease a 11 x 17 jelly roll pan (you 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 ½ cup butter, ½ cup shortening, 2 ounces 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. Combine with chocolate mixture. Add flour mixture and mix very well. Pour into pan and bake 20-25 minutes or until a pick comes out clean. Five minutes before cake is done, make 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, preferably chopped walnuts or pecans). While icing is still warm, pour over cake.
If feeding a crowd, let cool before slicing.