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Texas Sheet Cake | Can't Stay Out of the Kitchen | this #ChocolateFudgeCake is divine! It's so chocolaty, so fudgy that you won't want to stop eating it! Perfect #dessert for #tailgating parties, potlucks or #holidays like #Easter or #MothersDay since it makes 48 servings! #cake #chocolate #fudge #walnuts #TexasSheetCake #SheetCake #ChocolateFudgeSheetCake

Texas Sheet Cake

Teresa Ambra
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.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 48
Calories 141 kcal


  • 1 11x17" jelly roll pan
  • 2 medium sauce pans
  • 2 wooden spoons
  • 1 whisk if desired
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped



  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 cups granulated sugar
  • 1/2 cup Crisco shortening
  • 1/2 cup unsalted butter (1 stick)
  • 1 cup half-and-half or cream
  • 4 tbsp. cocoa
  • 1/2 cup buttermilk (Or, sour a half cup of milk with 1 tbsp. white vinegar for 5 minutes)
  • 1 tsp. baking soda
  • 2 large eggs beaten
  • 1 tsp. vanilla extract


  • 4 tbsp. cocoa
  • 1/2 cup half-and-half
  • 1/2 cup unsalted butter (1 stick)
  • 16 oz. box powdered sugar
  • 1 cup walnuts chopped, pecans are also good (measure after chopping)
  • 1 1/2 tsp. vanilla extract



  • 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.


  • 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.


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.
© Can’t Stay Out of the Kitchen


Calories: 141kcalCarbohydrates: 24gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 21mgSodium: 40mgPotassium: 72mgFiber: 1gSugar: 9gVitamin A: 161IUVitamin C: 0.1mgCalcium: 20mgIron: 1mg
Keyword cake, chocolate, chocolate dessert, dessert, fudge, sheet cake, texas sheet cake, walnuts
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