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Texas Sheet Cake III

Texas Sheet Cake III

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    1 h
Bron

Bron

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 61.4g
  • 20%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 162 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  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.
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Reviews

Princess Mandy
39

Princess Mandy

7/27/2007

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 any leftover!) I usually skip the nuts in the frosting because I prefer it plain. Also, if you don't have buttermilk on hand, you can make your own by mixing 1 Tbsp white vinegar or Lemon juice with 1 cup of milk. Let it sit until it clots (about 5 to 10 minutes) and add according to recipe instructions. One last thing is the frosting usually cooks a little strange. As I'm cooking it on the stove about the time it's supposed to get bubbly around the edges, it seems to 'separate'. However, once I beat in the powdered sugar with my mixer, everything is fine. The first time I made it, I threw it out because I thought it was ruined when it seperated, but when I made my second batch and it happened again I decided to just beat it with the powdered sugar to see what happened and it turned out perfectly.

Lauren Fredette
25

Lauren Fredette

6/12/2005

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) Replace some water with prepared coffee 5) decrease amount of frosting by 1/2.

A Pilot's Wife
16

A Pilot's Wife

6/8/2003

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 even asked me to save a piece to put in his lunchbox the next day. Not surprisingly, when I asked the crowd if anyone wanted to take home some leftovers, everyone requested cake. The only problem was, there was nothing left of it but a few crumbs in the bottom of the pan! I have a feeling that I am now the official "dessert bringer" for all family get togethers, and that this recipe will be used again and again...

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