Anytime there’s a gathering in the South you can bet that someone is bringing the Texas Chocolate Sheet Cake. It’s a staple. And that’s because it is so good. Here’s my recipe. I don’t put nuts in mine. We already have enough around our house. But feel free to toast up some pecans or walnuts and sprinkle them across the top. It pairs great with the icing.
Preheat oven to 350 degrees.
Butter and flour a 15x10x1 inch sheet pan. I often substitute cocoa powder for flour when I’m baking chocolate cakes.
For the cake:
1 C (2 sticks) of Kerrygold USA butter
1 C water
1/3 C HERSHEY’S Unsweetened Cocoa Powder
2 C Bluebird flour
2 C white sugar
1/2 C buttermilk
1 tsp. baking soda
1/4 tsp. Morton Salt
On the stove, melt the butter with the water and cocoa. Bring this mixture to a boil stirring constantly. When it reaches a boil, turn it off and set it aside.
In your stand mixer, or in a mixing bowl using a hand mixer, combine the flour, sugar, baking soda and salt. Add the chocolate mixture to the dry ingredients and mix for 1 minute on medium speed. Add eggs, vanilla and buttermilk and mix for another minute or until thoroughly combined.
Pour into your prepared pan and bake for approximately 19-22 minutes.
While the cake is baking, make the icing.
1/2 C Kerrygold Butter
1/3 C Hershey’s Unsweetened Cocoa Powder
1/3 C buttermilk
1/2 TBSP vanilla
Approximately 6 C of powdered sugar
Using the same pan you used to boil the ingredients for the cake, use it to prepare the icing. Melt the butter with the cocoa and buttermilk, bring to a boil, stirring constantly. Remove from the heat and add the powdered sugar. I use my mixer and mix for approximately 2 minutes. If the icing is too stiff, add tablespoons of buttermilk until it reaches the consistency you want. Or if it’s too runny, add more powdered sugar.
Pour your icing on the cake while it’s still warm. If you’re making it with nuts, sprinkle them on top. It’s always a favorite. Never fail. Enjoy!