Chocolate Texas Sheet Cake

Texas Sheet Cake is not my absolute favorite, but my mom loves it and this is the best recipe I've come up with for this classic chocolate sheet cake. It's very moist for a homemade cake and the frosting is delicious! 

 

CAKE:

2 cups all-purpose flour
2 cups sugar
1/4 teaspoon salt
5 heaping Tablespoons unsweetened baking cocoa
2 sticks butter
1 cup boiling water
1/2 cup buttermilk
2 large eggs, beaten
4 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon vanilla

FROSTING:

1 3/4 sticks butter
5 heaping Tablespoons unsweetened baking cocoa
6 Tablespoons milk
1 teaspoon vanilla
3 teaspoons cinnamon
1 pound powdered sugar
1 cup finely chopped pecans or walnuts, optional (it's just as good without if you don't like nuts)

Preheat oven to 350 degrees F. In a large mixing bowl, combine flour, sugar, and salt.

Melt butter in a saucepan and add cocoa and cinnamon. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into 13 x 18″ sheet cake pan and bake at 350 degrees for 18 minutes.

While the cake is baking, make the icing. If using nuts, chop them finely. Melt butter in a saucepan. Add cocoa and cinnamon, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the nuts, stir together, and pour over the cake while it's warm. It's important to make sure to pour the frosting while it's warm so it can blend together for optimal setting. You can let the frosting set or serve it warm. Either is fantastic! Enjoy!!