Chocolate Texas Sheet Cake

by Dinner Hero on March 4, 2014

chocolate texas sheet cake

This cake is so easy to make!  It cooks quickly and is ready to be iced as soon as the cake is out of the oven.  Add chopped pecans to your icing if you desire.  Or, do what I do…ice half the cake with the smooth chocolate icing, and then mix the pecans into the the remaining half of the icing and then spread on the other half of the cake.  This method pleases everyone in my family.

chocolate sheet cake 2 picture

It’s even better when topped with Blue Bell’s Homemade Vanilla ice cream!  MmmmMmmm!

Chocolate Texas Sheet Cake
Prep time: 
Cook time: 
Total time: 


  • 2 cups Flour
  • 2 cups Sugar
  • ¼ teaspoon Salt
  • 4 Tablespoons (heaping) Cocoa
  • 2 sticks Butter
  • 1 cup Boiling Water
  • ½ cup Buttermilk
  • 2 Eggs, beaten
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vanilla
  • 1-¾ stick Butter
  • 4 Tablespoons (heaping) Cocoa
  • 6 Tablespoons Milk
  • 1 teaspoon Vanilla
  • 4 cups Powdered Sugar
  • ½ cup Finely Chopped Pecans, if desired

  1. In a mixing bowl, combine flour, sugar, and salt.
  2. In a saucepan, melt butter. Add cocoa. Stir together.
  3. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour chocolate mixture over flour mixture, and stir lightly to cool.
  4. Mix together the buttermilk, eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into a 18×13 sheet cake pan and bake at 350-degrees for 20 minutes.
  5. About 5 minutes before the cake is finished baking, make the icing. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk and vanilla. Then pour chocolate mixture into a mixing bowl and gradually add the powdered sugar. Mix with an electric mixer until all powdered sugar is incorporated. Add chopped pecans if desired. Pour over warm cake.


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