Texas Sheet Cake is an irresistible, mouthwatering dessert that will knock your socks off! This is a delicious fudgy, chocolaty cake with a nutty, fudge icing on top. It's rich, decadent and heavenly. This chocolaty dessert will make chocolate lovers swoon! It's also great for potlucks, holiday or tailgating parties, or anytime you need to serve a dessert. It makes 48 servings so it's a terrific go-to recipe when you need a large dessert.
1/2cupbuttermilk(Or, sour a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
1tsp.baking soda
2largeeggsbeaten
1tsp.vanilla extract
CHOCOLATE FUDGE ICING:
4tbsp.cocoa
1/2cuphalf-and-half
1/2cupunsalted butter(1 stick)
16oz. boxpowdered sugar
1cupwalnutschopped, pecans are also good (measure after chopping)
1 1/2tsp.vanilla extract
Instructions
SHEET CAKE:
Combine flour, granulated sugar, shortening and butter and let mixture come to a boil in saucepan over medium heat.
Add half-and-half and cocoa.
Stir in thoroughly.
Remove from heat.
Let cool five or ten minutes.
Dissolve baking soda in buttermilk.
Add to cocoa mixture with eggs and vanilla.
Mix all together and pour into greased 11x17” jelly roll pan.
Bake at 400° for 20-30 minutes or until a toothpick inserted in center comes out clean.
CHOCOLATE FUDGE ICING:
Five minutes before cake is done, bring cocoa, half-and-half and butter to a boil in saucepan at medium heat.
Remove from heat.
Add powdered sugar, nuts and vanilla.
Spread over cake while still hot.
Garnish with whole walnuts, as desired.
Notes
NOTE: You can make your own buttermilk by adding a tablespoon of vinegar or lemon juice to regular milk and letting it set for a few minutes until curds start to form.NOTE: I actually had to keep the icing on a very low heat to keep it spreadable because my cake didn’t cook in 20 minutes.