Texas Sheet Cake

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Boy oh boy, do I have a dessert for you! This Texas Sheet Cake is full of chocolaty goodness, and the perfect way to end our Cooking with Astrology “Virgo” Picnic!! I will warn you, it is really sweet…BUT…it is half the size of a regular Texas Sheet Cake…so that makes it okay…right? Just say yes, I love it when you agree with me. 🙂

If you would like to make a full sheet cake, simply double all of the ingredients. The last thing I need sitting on my kitchen counter, is an 18 x 13 chocolate cake!! This cake is so moist, and delicious, and chocolaty, and way too dangerous to be within my fork’s reach. 😉

Are you drooling yet?

How to make Texas Sheet Cake:

Preheat oven to 375 degrees. Spray a 9 x 13 half baking sheet with baking spray…..

They are sometimes referred to as brownie pans.

Place the butter in a large bowl, and beat until fluffy. Add the sugar, egg and buttermilk, and continue beating until fluffy and well combined….

Add the flour, cocoa powder, cinnamon, vanilla, salt, and baking soda. Beat until thoroughly combined…..

Those are cocoa nibs, not chocolate chips. 😉 Add the hot espresso/coffee and beat again until combined…..

Pour batter into prepared pan and tap on counter to release air bubbles…..

Bake in preheated oven for 15 to 18 minutes, until toothpick comes out almost clean. You want the cake to be moist, not dry. 😉

Just before cake is done baking, place butter in a large bowl and melt in the microwave, about 20 to 30 seconds. Add the cocoa powder and beat to combine…..

Add the milk, vanilla, and powdered sugar…..

and beat until light and fluffy…..

Stir in the toasted pecans, and spread over warm cake…..

Place cake on a wire rack and allow to cool before serving. Cut into 12 insanely large squares…..

and serve with one fork…because you will not want to share! 😉

One more look at the full Cooking with Astrology “Virgo” Picnic…..

• Blackberry Passion Tea Lemonade
• Bacon Potato Salad
• Slow Cooker Barbecue Beef Sandwiches
• Tangy & Sassy Barbecue Sauce
• and Texas Sheet Cake make the perfect summer picnic!

Enjoy!!

Texas Sheet Cake

A scaled down version of Texas Sheet Cake that is perfect for small gatherings or picnics!

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Course: Dessert

Cuisine: American

Keyword: chocolate, cake, recipe, frosting, pecans

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 Servings

Calories: 260kcal

Author: Lisa Johnson

1/21x2x3x

Ingredients

Cake

• ½ cup unsalted butter softened
• 1 cup granulated sugar
• ¼ cup buttermilk I used coconut milk with 1/4 teaspoon of apple cider vinegar
• 1 large egg lightly beaten
• ½ teaspoon pure vanilla extract
• 1 cup all-purpose flour
• ⅛ cup good quality cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ⅛ teaspoon ground cinnamon
• ½ cup espresso or strong brewed coffee

Frosting

• ¼ cup unsalted butter
• ⅛ cup good quality cocoa powder
• 3 Tablespoons milk
• ½ teaspoon pure vanilla extract
• 1 cup powdered sugar
• ½ cup finely chopped toasted pecans

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Instructions

• Preheat oven to 375 degrees. Spray a 9 x 13 baking sheet (half baking sheet) with baking spray, set aside.
• Beat butter in a large bowl until fluffy.
• Add the sugar, egg, buttermilk, continue beating until thoroughly combined.
• Stir in the flour, cocoa powder, baking soda, salt, vanilla, and cinnamon. Beat until thoroughly combined.
• Add the hot espresso/coffee, and beat until combined.
• Pour batter into prepared pan, and tap on the counter to remove air bubbles.
• Bake for 15 to 18 minutes, until toothpick comes out almost clean. Remove from oven and set aside.
• When cake is almost finished baking, start the frosting. Melt the butter in a large bowl.
• Stir in cocoa powder, then beat until combined.
• Add the milk, vanilla, and powdered sugar, beat until thoroughly combined.
• Stir in the toasted pecans and pour over warm cake.
• Use an offset spatula to spread the frosting evenly over the cake.
• Cool on a wire rack.
• Cut into 12 large squares and serve.

Notes

For a Full Sheet Cake - double all ingredients and bake in an 18 x 13 pan for 18 to 20 minutes.

Nutrition

Calories: 260kcal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 110mg | Potassium: 59mg | Sugar: 26g | Vitamin A: 445IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.8mg