Texas Sheet Cake
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.
Ingredients
- CAKE
- ½ cup real butter
- ½ cup shortening you can make this will all butter if you like!
- 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
- FROSTING
- 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
Instructions
- CAKE
- Preheat oven to 350 degrees. Line a 11 x 17 jelly roll pan with parchment or grease it.
- Combine ½ cup butter, ½ cup shortening, 2 ounces chocolate, and water in a small saucepan. Heat until chocolate is melted and mixture is smooth.
- 2. In a separate small bowl, combine flour and baking soda. Set aside.
- 3. In a stand mixer or large mixing bowl, combine sugar, buttermilk, eggs, cinnamon, and vanilla. Slowly add melted chocolate mixture and mix together.
- 4. Add flour mixture and combine.
- 5. Pour into pan and bake 20-25 minutes or until a pick comes out with just a few crumbs attached. 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. Spread on top of cake while both are slightly warm. Let cool before slicing.
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