Best Best Ever Texas Sheet Cake Recipes

TEXAS SHEETCAKE AKA THE PIONEER WOMAN'S BEST EVER CHOCOLATE SHEET CAKE RECIPE - (4.1/5)

Texas Sheetcake aka The Pioneer Woman's Best Ever Chocolate Sheet Cake Recipe - (4.1/5) image

Provided by Foodiewife

Number Of Ingredients 18

Ingredients

CAKE
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoon vanilla
FROSTING
1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar

Steps:

CAKE: Combine the flour, sugar and salt in a mixing bowl. In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla. Stir the buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes. FROSTING: While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using). Pour over warm cake.

BEST-EVER TEXAS SHEET CAKE RECIPE

Best-Ever Texas Sheet Cake Recipe image

Try our Best-Ever Texas Sheet Cake Recipe. Rich chocolate flavor and toasted pecans make this Best-Ever Texas Sheet Cake Recipe one of our favorites.

Provided by My Food and Family

Categories Special Occasion Recipes

Time 52m

Yield 24 servings

Number Of Ingredients 9

Ingredients

2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
3/4 cup chopped pecans, toasted

Steps:

Heat oven to 375ºF.
Melt 2 oz. chocolate as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until blended. Add melted chocolate; mix well. Pour into 15x10x1-inch pan sprayed with cooking spray.
Bake 20 to 22 min. or until toothpick inserted in center comes out clean. Cool 20 min.
Meanwhile, microwave remaining chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.
Spread COOL WHIP mixture onto cake; sprinkle with nuts.

Nutrition Facts : Calories 260, Fat 16 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g