Also known as Texas Sheet Cake, this fudgy and delicious cake is chocolate goodness! Perfect for serving to a crowd and it is quick and easy to put together! A classic!
A lot of people have been kind enough to share recipes with me over the years and I like to name the recipes the same as how they are given to me. This recipe came from the grandmother of one of my friends and she called it Good Chocolate Cake and Good Chocolate Frosting. I have to honor her and call it the same. In the recipes she hand wrote, she left personal notes. On this recipe she shared "I think chocolate cake is the most popular cake" and I have to agree with her! I'm so honored my friend is trusting me with her treasured recipes!
This cake is the classic Texas Sheet Cake. If you've never made a sheet cake, this is an easy choice for your first sheet cake. You can bake the cake in a smaller pan for a thicker cake, but it will take longer to bake. A jelly roll pan (10 x 15 inch pan) works well because it's a little bigger and has sides to hold in the batter. You can also use a 13x18 inch pan with sides which will make the cake a little thinner, but will give it more room to spread out and the amount of frosting in the recipe will cover the whole cake,
What You Need
CAKE: FROSTING:
Sugar Butter
Flour Milk
Cocoa Powder Cocoa Powder
Water Powdered Sugar
Butter Vanilla
Buttermilk Chopped Pecans (optional)
Eggs, beaten
Soda
Vanilla
Salt
How to Make Good Chocolate Cake aka Texas Sheet Cake
This cake is very easy to pull together. The most difficult decision you will make is whether or not to add pecans!
Step 1: Preheat the oven to 350°F and prepare a jelly roll pan with non-stick cooking spray. In a large bowl, add the sugar and flour and combine and set aside.
Step 2: Place cocoa powder, water and butter in a pan and bring to a boil.
Step 3: Remove the cocoa mixture from heat and pour over the sugar and flour and mix well. Add the buttermilk, beaten eggs, baking soda, salt and vanilla and mix until all ingredients are well combined. NOTE: if you don't have buttermilk, add 1 1/2 teaspoon of vinegar to 1/2 cup regular milk. Within seconds, it turns into buttermilk and works perfectly.
Step 4: Pour the mixture in to the prepared jelly roll pan and bake for 20-25 minutes.
If you are looking for more easy dessert recipes, check out some of my favorites which includes: Chocolate Syrup Brownies, Chocolate Malt Bars, Dutch Letter Bars, or Twinkie Cake!
How to Make Good Chocolate Frosting aka Texas Sheet Cake Frosting
The frosting is as easy to make as the cake! Make the frosting while the cake is baking because you want to add the frosting to a warm cake!
Step 1: In a medium bowl, add the powdered sugar and set aside.
Step 2: In a saucepan, add the butter, milk and cocoa powder and bring to a boil. Remove from heat and add to the powdered sugar. Mix well with an electric mixer for several minutes, then add the vanilla and continue mixing until all ingredients are well combined.
Step 3: Pour the frosting over the cake as soon as it's taken from the oven. Sprinkle on pecans, if desired. The frosting will set up quickly!
Once the cake has cooled completely, cut into bars. This cake provides 20-40 servings, depending on the size of the serving.
Storing Texas Sheet Cake
This is a lot of cake and does need to be stored well so it doesn't dry out. If you leave it in the pan, cover it with aluminum foil. You may also transfer to an airtight container. If you want the cake to stay fresh for a few days, I recommend you store in the refrigerator or in a cool, dry place.
This is truly a classic and even though I got this particular recipe from the grandmother of a friend, I have so many good memories of my mother-in-law making Texas Sheet Cake. She would place a whole pecan on each serving; her signature style! This is tried and true and it is definitely Forkin' Good!
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