Texas Sheet Cake IV

Texas Sheet Cake IV


"This chocolate cake is made in a jelly roll pan and uses dark cocoa rather than unsweetened chocolate."


35 m {{adjustedServings}} servings 290 cals
Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 43.2g
  • 14%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 120 mg
  • 5%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
  2. In a large bowl, mix together flour, baking soda and white sugar. Set aside.
  3. In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
  4. Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
  5. While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
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  1. 23 Ratings


Just wonderful! In my opinion, it just isn't authentic Texas sheet cake without the addition of coffee. My husband loves chocolate cake and had never had this before. He said it was the best c...

This was a wonderful recipe. I have made this before but never did use coffee. It was delicious. In response to a previous reader that said the icing hardened before the cake could be spread....

I made this cake for my husband's birthday. I must say, I was a little disappointed. I followed the recipe exactly as stated. The cocoa powder may have been too old. My husband loves chocolat...