Texas Sheet Cake III

Texas Sheet Cake III

51

"I make this cake frequently; it's a standard recipe that makes the rounds at church regularly--at home in Texas. Now, I'm in Pennsylvania and am introducing it to my northern friends and fellow church-goers:). Enjoy it again! EXCELLENT with vanilla bean ice cream."

Ingredients

1 h servings 463 cals
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Original recipe yields 18 servings

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Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch cake pan.
  2. In a small saucepan, combine 1/2 cup butter, 1/2 cup shortening, 2 ounces chocolate, and water. Heat until chocolate is melted; set aside.
  3. In a large bowl, combine flour, sugar, cinnamon, and baking soda. Make a well in the center, and pour in buttermilk, eggs, and vanilla. Add melted butter/chocolate mixture, and beat until smooth. Pour batter into prepared pan.
  4. Bake in preheated oven for 20 to 25 minutes, or until cake tests done. Five minutes before cake is done, make frosting.
  5. To make frosting: In a saucepan, combine 1/2 cup butter, 2 ounces chocolate, and 6 tablespoons milk. Heat until bubbles form around the edge; remove from heat. Beat in confectioners' sugar, 1 teaspoon vanilla, and nuts. Frost cake while still warm. Allow to cool totally before cutting.

Reviews

51
  1. 64 Ratings

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Most helpful

This is one of the best and easiest 'from scratch' cakes I've ever made. It's definitely a No Fail recipe made exactly as is. Believe it or not, it tastes even better the next day (If there's an...

Most helpful critical

WAYYYYYY too much cinnamon in this recipe. I'd probably drop it out completely if and when I make this again. Otherwise, it's a nice moist cake, with good frosting, but the overwhelming cinnam...

This is one of the best and easiest 'from scratch' cakes I've ever made. It's definitely a No Fail recipe made exactly as is. Believe it or not, it tastes even better the next day (If there's an...

Makes a nice cake. Based on my experience making the recipe, I would suggest the following changes: 1) Increase the chocolate by a 1/2 oz 2) Add an extra 1/2 cup flour 3) Omit cinnamon 4) Repl...

I couldn't believe how easy this recipe was! I made it for a family get together, and it was a huge success. This cake was wonderfully moist, and delightfully chocolatey! My nine year old eve...

My family has loved this cake for 30 years. There are many variations but this seems to be the best proportions. A chocolate fantasy!

This recipe is very good. I took the advice of previous reviews and increased the flour by 1/2 cup and decreased the cinnamon by 1/2 teaspoon. However, I kept the chocolate at 2oz. and the fud...

my grandmother made a very similar cake and she's from Oklahoms, go figure..great cake...i use Dutch process cocoa, not baking chocolate (use the conversion chart on the back of the tin of cocoa...

Yummy!! However, I did omit the cinnamon, and used buttermilk for the frosting recipe as well. Very good, and oh so sinful!!

This recipe was awesome! I have been in search of this recipe and was I glad that I chose to make Bron's recipe!!! Moist and yummy

Words cannot describe this cake. I took the previous advice...cut cinnamon in half; added 1/2 c more flour. For extra special treat I used good Italian chocolate with 75% butterfat! This will...