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Texas Sheet Cake

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Submitted by mie

This buttery and moist Texas sheet cake is a all time winner. Everyone loves it.

YIELD

16 servings

PREP

15 min

COOK

20 min

READY

40 min

Ingredients

2 473
CUPS ML SUGAR
2 473
½ 226.8
POUND G BUTTER
1 237
CUP ML WATER
4 6E+1
TABLESPOONS ML COCOA POWDER
½ 118
CUP ML BUTTERMILK
1 5
TEASPOON ML VANILLA EXTRACT
2 2
LARGE LARGE EGGS
beaten
1 5
TEASPOON ML BAKING SODA
Frosting
¼ 59
CUP ML BUTTER
3 15
TEASPOONS ML MILK
2 1E+1
TEASPOONS ML COCOA POWDER
2 473
CUPS ML SUGAR
confectioners
1 5
TEASPOON ML VANILLA EXTRACT
1 237
CUP ML NUTS
chopped

Directions

Mix together sugar and flour and set aside.

Bring to a boil the butter, water and cocoa.

Pour over flour mixture and stir.

Add buttermilk, vanilla, eggs and baking soda.

Mix well and pour onto a cookie sheet.

Bake 20 minutes at 375℉ (190℃).

Let cool til just warm and frost with Sheet Cake Frosting.

Frosting: Melt butter, milk and cocoa together.

Remove from heat.

Add powdered sugar, vanilla extract and chopped nuts.

Beat well and spread on frosting while both cake and frosting are warm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 445 40% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 156mg 6%
Total Carbohydrate 22g 22%
Dietary Fiber 2g 7%
Sugars g
Protein 9g
Vitamin A 10% Vitamin C 0%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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